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Test Kitchen Approved

Caribbean Kale Salad

Recipe By Michael Kimball, Savory Spice Test Kitchen

Prep Time

0 Hours 10 Minutes

Cooking Time

0 Hours 22 Minutes

Recipe By Michael Kimball, Savory Spice Test Kitchen

Golden mango and emerald kale coupled with creamy coconut and Sweet Jerk make for a lush, tropical salad that'll make you want to put on your sunglasses.

Recipe Notes

Kale and radicchio can also be briefly grilled for a charred, smoky flavor.

Ingredients


2 Tbsp. coconut milk

0.25 cups shredded coconut

0.25 cups cashews

2 tsp. canola oil

1 head radicchio or 2 to 3 heads Belgian endive, halved

1 bunch lacinato kale

0.5 cups shredded carrots

1 mango or 1 cup frozen mango, diced small

2 scallions, sliced

Savory Spice ingredients in this recipe

  • Sweet Jerk Barbecue Sauce

    Classic midwestern barbecue meets crowd-favorite Jamaican Jerk Seasoning. Celebrate the flavors of summer with this one-of-a-kind BBQ sauce. Shake ...

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Directions

Mix Sweet Jerk Barbecue Sauce and coconut milk in a small bowl to make the dressing and set aside. Add shredded coconut and cashews to a medium pan on medium-low heat and toast for 3 to 5 min., or until fragrant and most of the coconut is lightly browned. Transfer toasted coconut and cashews to a small bowl and return pan to heat, adding oil and turning up the heat to high. Add radicchio or endive to hot pan, cut-side down, and cook 2 to 3 min, or until lightly browned. Remove to cutting board and cook kale, rounded-side down, for 2 to 3 min., or until bright green and lightly browned. Slice radicchio or endive and kale into 1/2-inch pieces and add to large bowl. Toss with reserved dressing and shredded carrots. Top with mango, toasted coconut and cashews, and scallions.