Caribbean Kale Salad Recipe
YIELD
6 servings
TIME
Active Prep: 10 min
Cook: 12 min
INGREDIENTS
- 5 Tbsp. Sweet Jerk Barbecue Sauce
- 2 Tbsp. coconut milk
- 1/4 cup shredded coconut
- 1/4 cup cashews
- 2 tsp. canola oil
- 1 head radicchio or 2 to 3 heads Belgian endive, halved
- 1 bunch lacinato kale
- 1/2 cup shredded carrots
- 1 mango or 1 cup frozen mango, diced small
- 2 scallions, sliced
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NOTES
Kale and radicchio can also be briefly grilled for a charred, smoky flavor.
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.
Michael Kimball, Savory Spice Test Kitchen
NUTRITION
