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Kale Salad with Sweet Potato and Coconut-Lime Dressing

Author: VegKitchen

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


  1. 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.

  2. Combine the sweet potato and cabbage with the kale, along with the remaining ingredients. Stir together.

  3. 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.

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