This coconut sesame kale salad is bright and refreshing with an irresistible crunch! It's both crispy and raw kale, toasted coconut ribbons, sesame seeds, and juicy mandarin oranges tossed in a simple Asian-inspired dressing. It's easy to make, and it's ready in just 30 minutes!
Ingredients
1largebunch of kale- divided, stem removed and torn into bite-sized pieces (about 5 packed cups)
1teaspoontoasted sesame oil
¼cupunsweetened coconut, see notes
2mandarin oranges, peeled and segmented
2tablespoonstoasted sesame seeds
Dressing
2tablespoonsrice wine vinegar
1tablespoonEACH: maple syrup and avocado oil, or other neutral-flavored oil
1teaspoontoasted sesame oil
Instructions
Preheat your oven to 350 degrees. Line a baking sheet with parchment paper. Toss half of the kale with the sesame oil, using your hands to massage it into the kale. Place it on the baking sheet in a mostly single layer and roast it in the oven for 25 minutes, until the coconut is lightly browned and the kale is crispy.
1 teaspoon toasted sesame oil, 1 large bunch of kale- divided
Add the coconut to a small tray and place it in the oven for about 8 minutes, or until the coconut is lightly browned. You can do this at the same time as the kale.
¼ cup unsweetened coconut
While the kale and coconut are in the oven, whisk the dressing ingredients together in a salad bowl.
1 teaspoon toasted sesame oil, 1 tablespoon EACH: maple syrup and avocado oil, 2 tablespoons rice wine vinegar
Add the raw kale, mandarin orange segments, and sesame seeds to the bowl and toss with the dressing. When the kale and coconut come out of the oven, add them to the bowl and toss gently.