Recipe type: Kale Salad
Cuisine: Raw / Vegan
Prep time: 20 mins
Total time: 20 mins
Serves: 4 to 6
The combination of raw sweet potato and raw kale (two veggies more commonly eaten cooked) is amazing in this salad.
1 medium or ½ large sweet potato, peeled and grated
2 packed cups stemmed and very thinly sliced kale, any variety
1 cup thinly sliced red cabbage
½ cup minced fresh cilantro
2 scallions, thinly sliced
¼ cup raw or toasted cashews, crushed
2 tablespoons organic virgin coconut oil, melted
Juice of 1 lime, or more, to taste
2 teaspoons agave nectar
1 to 2 tablespoons unsweetened coconut flakes, optional
1 tsp celtic sea salt
Dried hot red pepper flakes to taste, optional
Put the sliced kale in a serving bowl. Add 1 T coconut oil and 1 tsp salt and massage the kale for 30 to 45 seconds, or until it turns bright green and softens a bit.
Combine the sweet potato and cabbage with the kale, along with the remaining ingredients. Stir together.
Let the salad stand for a bit to allow the flavors to marry—about 30 minutes should do. Stir once or twice during that time.