Ingredients

• 4 cups packed stemmed and roughly chopped curly kale
• 1 large mango, peeled, pitted, and sliced
• 1 cup shredded red cabbage
• ¼ cup fresh mint leaves, roughly chopped
• ¼ cup fresh cilantro, roughly chopped
• 1 medium red bell pepper, julienned
• 1 large carrot, peeled and julienned
• ¼ cup macadamia nuts
• 1 tablespoon black sesame seeds (optional)

Coconut Curry Lime Dressing

• 1 (13.5-ounce) can coconut milk
• 1 tablespoon red curry paste
• ¼ cup packed fresh cilantro leaves
• 8 to 10 fresh mint leaves
• ¼ teaspoon kosher salt
• ½ cup macadamia nuts
• 2 tablespoons fresh lime juice (from 1 lime)
• 2 green onions, roughly chopped
• 2 teaspoons honey (optional)