Shredded Kale, Jicama, and Apple Salad with Toasted Coconut Recipe

Combine grated jicama and sliced apples with shredded kale for a healthy, appetizing salad.



From "The Whole Coconut Cookbook"



  • Shredded kale and coconut create a fantastic salad!
    Photo by Eric Scott
  • “The Whole Coconut,” by Nathalie Fraise, celebrates this fruit in all of its glory.
    Cover Courtesy Ten Speed Press

Total Hands-On Time: 30 min

Preparation Time: 20 min

Cook Time: 10 min

Yield: 4 Servings

The Whole Coconut Cookbook (Ten Speed Press, 2016), by Nathalie Fraise, offers a primer on the different parts of the fruit and a guide for using fresh coconuts at home, this book is perfect for anyone looking to incorporate this nutritional powerhouse into their every day home cooking. The following excerpt is from the “Salads and Sides” section.

Raw kale leaves can be tough and unpleasant to eat, but shredding them very finely can turn them into a very palatable salad. The addition of sweet grated jicama and sliced apple softens the strong and slightly bitter taste of the kale and balances all the flavors beautifully.

Ingredients:

• 1 cup coconut flakes
• 1 tablespoon coconut oil, gently melted
• 1/4 teaspoon fleur de sel or sea salt
• 3 tablespoons olive oil
• 2 tablespoons coconut milk
• 4 tablespoons lemon juice
• 1/2 teaspoon sea salt
• 2 bunches lacinato kale (about 1 pound), stemmed
• 1 medium jicama (about 1-1/4 pounds), ends trimmed, peeled, and grated
• 1 crisp apple, quartered, cored, and sliced thin
• 1/2 cup walnuts, toasted and coarsely chopped

Instructions:

1. Preheat the oven to 350 degrees. Line a baking sheet with unbleached parchment paper.

2. Put the coconut flakes in a medium bowl, drizzle with the coconut oil, and mix well.

3. Lay the coconut on the prepared baking sheet and sprinkle with the fleur de sel. Bake until golden brown, 6 to 8 minutes. Watch carefully to keep from burning. Remove to a plate lined with paper towels to cool.

4. To make the dressing, in a bowl, whisk together the olive oil, coconut milk, lemon juice, and sea salt. Set aside.

5. Working in batches, julienne the kale leaves by stacking and rolling them up, then slicing crosswise very thinly. Transfer to a large salad bowl, and mix in the jicama and apple slices. Add the dressing to the salad and mix well. Serve immediately topped with the toasted coconut and walnuts.

More from The Whole Coconut Cookbook:


Grain-Free Raspberry Almond Muffin Recipe
Lemony Mushroom Risotto Recipe

Reprinted with permission from The Whole Coconut Cookbookby Nathalie Fraise, copyright © 2016, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photography copyright 2016 by Eric Scott.