Kale Salad with Toasted Coconut
- 1/3 cup / 80 ml extra-virgin olive oil
- 1 teaspoon toasted sesame oil
- 2 tablespoons shoyu, tamari, or soy sauce
- 3 1/2 lightly packed cups / 3.5 oz / 100 g chopped kale, stems trimmed, large ribs removed
- 1 1/2 cups / 3 oz / 85 g unsweetened large-flake coconut
- 2 cups / 9 oz / 255 g cooked farro or other whole grain (optional)
- This recipe is vegan
- Produce
- Flake coconut, unsweetened large (1 1/2 cups)
- Kale (3 1/2 lightly packed cups)
- Condiments
- Shoyu (2 tablespoons)
- Cooking & Baking
- Olive oil, extra-virgin (1/3 cup)
- Sesame oil, toasted (1 teaspoon)
- Pasta & Grains
- Farro or, cooked (2 cups)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published June 7, 2011 (1 year ago).
22 people saved this recipe.
