Raw and Crispy Kale Salad With Ginger and Coconut

Name: Raw and Crispy Kale Salad With Ginger and Coconut
Yield: 8 Servings
Ingredients: 4 bunches Tuscan kale (1½ lb.), ribs and stems removed; 2 Tbsp. plus ½ cup grapeseed or vegetable oil; Kosher salt; ⅓ cup fresh lemon juice; 3 Tbsp. low-sodium soy sauce or tamari; 3 Tbsp. tahini; 2 tsp. honey; 2 tsp. toasted sesame oil; 2 tsp. finely grated peeled ginger; 1 small garlic clove, finely grated; 1 medium shallot, thinly sliced; 1 small red or green Thai or serrano chile, thinly sliced; 1½ cups unsweetened coconut flakes; 2 medium grapefruits; ¾ cup cilantro leaves with tender stems or mint leaves, torn if large

By Andy Baraghani

October 20, 2020

Image may contain Food Dish Meal Plant Seasoning Platter and Vegetable

Photograph by Kelly Marshall, food styling by Susie Theodorou, prop styling by Sophie Strangio

In this refreshing Thanksgiving salad, half the kale gets crisped up in the oven like chips while the rest is tossed with a gingery soy-tahini dressing. Some cut-up grapefruit goes in, and there’s extra crunch from toasted coconut flakes. The grapefruit adds a touch of bitterness that goes well with the salty soy-and-ginger dressing, but oranges and tangerines also work.

Recipe notes

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