Kale Salad with Toasted Coconut Recipe | Cook the Book

Serious Eats
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)

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Directions

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