Kale Salad with Toasted Coconut Recipe | Cook the Book

Serves: 4 Save

Ingredients (6)

  • 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)

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!

Directions

Learn how to make this recipe at Serious Eats