Shredded Kale, Jicama, and Apple Salad With Toasted Coconut

Raw kale leaves can be tough and unpleasant to eat, but shredding them very finely can turn them into a very palatable salad. The addition of sweet grated jicama and sliced apple softens the strong and slightly bitter taste of the kale and balances all the flavors beautifully.

Level: Easy
Serves: 4-6
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  • 1 c. coconut flakes
  • 1 tbsp. coconut oil, gently melted
  • 1/4 tsp. fleur de sel or sea salt
  • 3 tbsp. olive oil
  • 2 tbsp. coconut milk
  • 4 tbsp. lemon juice
  • 1/2 tsp. sea salt
  • 2 bunches lacinato kale (about 1 pound), stemmed
  • 1 medium jicama (about 11/4 pounds), ends trimmed, peeled, and grated
  • 1 crisp apple, quartered, cored, and sliced thin
  • 1/2 c. walnuts, toasted, coarsely chopped


  1. Preheat the oven to 350°F. Line a baking sheet with unbleached parchment paper.
  2. Put the coconut flakes in a medium bowl, drizzle with the coconut oil, and mix well.
  3. Lay the coconut on the prepared baking sheet and sprinkle with the fleur de sel. Bake until golden brown, 6 to 8 minutes. Watch carefully to keep from burning. Remove to a plate lined with paper towels to cool.
  4. To make the dressing, in a bowl,whisk together the olive oil, coconut milk, lemon juice, and sea salt. Set aside.
  5. Working in batches, julienne the kale leaves by stacking and rolling them up, then slicing crosswise very thinly.
  6. Transfer to a large salad bowl, and mix in the jicama and apple slices. Add the dressing to the salad and mix well.
  7. Serve immediately topped with the toasted coconut and walnuts.

Reprinted with permission from The Whole Coconut by Nathalie Fraise, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC.

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