Description
A creamy and vibrant coconut ranch kale salad made with tender massaged kale, shredded carrots, crisp red cabbage, and toasted coconut flakes tossed in a tangy yogurt and coconut dressing. Fresh, satisfying, and full of texture in every bite.
Ingredients
Units
Scale
- 6 cups fresh kale, stems removed and finely chopped
- 1 cup shredded carrots
- 1 cup red cabbage, thinly sliced
- 1/2 cup unsweetened coconut flakes, lightly toasted
- 1/2 cup Greek yogurt
- 1/4 cup coconut milk
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat a small skillet over medium low heat and toast the unsweetened coconut flakes for 2 to 3 minutes until lightly golden. Remove from heat and set aside.
- In a medium bowl, whisk together Greek yogurt, coconut milk, lemon juice, garlic powder, dried dill, salt, and black pepper until smooth and creamy.
- Place the chopped kale in a large mixing bowl.
- Pour half of the dressing over the kale and massage gently for 2 to 3 minutes until the leaves soften slightly.
- Add shredded carrots, sliced red cabbage, remaining dressing, and toasted coconut flakes.
- Toss everything together until evenly coated and well combined.
- Taste and adjust seasoning if needed.
- Serve immediately or chill for 15 minutes before serving for deeper flavor.
Notes
- Massaging the kale helps break down its fibers and improves texture.
- Toast coconut carefully to prevent burning.
- Add toasted coconut just before serving if making ahead to preserve crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg