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Simple Recipes for Every Day

Tropical Kale Salad

tropical kale salad made with mango, red cabbage, mint, cilantro, bell pepper, carrots, macadamia nuts and creamy dressing
  • Serves:  4
  • Prep Time:  35 min
  • Cook Time:  0 min

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)

Method

  1. Make the kale salad dressing. In the base of a blender or food processor, combine the coconut milk, curry paste, cilantro, mint, salt, macadamia nuts, lime juice, and green onions. Blend until creamy and smooth, 2-3 minutes.
  2. In a large bowl, toss the kale, mango, cabbage, mint, cilantro, bell pepper, carrot, macadamia nuts, and sesame seeds with the dressing until evenly distributed.