Name: Kale Coconut Dressing Salad
Prep time: 20 min
Total time: 20 min
Ingredients: 4 cups kale, chopped; 2 cups Brussels sprouts, shaved; 1 cup red cabbage, chopped; 1 cup sprouted pumpkin seeds; 3/4 cup full-fat So Delicious culinary coconut milk or canned coconut milk; 2 tbsp fresh lemon juice; 1 tbsp finely chopped shallots; 2 tsp Himalayan pink salt; 2 tsp black pepper; 1/2 cup coconut flakes

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Kale Coconut Dressing Salad

This kale coconut dressing salad is a fantastic vegan, micronutrient dense keto recipe that tastes outstanding. This recipe is full of healthy fats that provide satiety and help us to burn fat for fuel.

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Prep Time 20

Total Time 20

Course Side Dish

Ingredients

4 cups kale, chopped
2 cups Brussels sprouts, shaved
1 cup red cabbage, chopped
1 cup sprouted pumpkin seeds
3/4 cup full-fat So Delicious culinary coconut milk or canned coconut milk
2 tbsp fresh lemon juice
1 tbsp finely chopped shallots
2 tsp Himalayan pink salt
2 tsp black pepper
1/2 cup coconut flakes

Instructions

Rub the kale in olive oil and Himalayan salt until it softens and becomes more tender.
Prepare vegetables by chopping kale and red cabbage. Use a mandolin or knife to slice Brussels sprouts.
To make dressing, combine coconut milk lemon juice, shallots, salt and pepper in bowl. Wisk ingredients together.
To assemble salad, toss vegetables with dressing and pumpkin seeds. Top with coconut flakes.

Notes

Keyword Coconut Dressing Salad