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Coconut Cashew Kale Salad {massaged kale meets toasted coconut flakes & salty cashews}

Coconut Cashew Kale Salad

 A vegan kale salad with salty cashews, sweet coconut, and a dairy-free yogurt dressing.
Author: Amanda Paa
Yield: 5 servings
Prep Time :10 minutes
Cook Time :10 minutes
Total Time :20 minutes


  • 2 bunches of lacinato/dyno kale
  • 2 1/2 tablespoons olive oil divided
  • 1/2 cup Silk Non-Dairy Almond Yogurt
  • 1/4 cup chopped fresh basil, divided
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • salt and black pepper to taste
  • 2 green onions, thinly sliced (both white and green parts)
  • 1/2 cup roasted salted cashews
  • 1/2 cup toasted coconut flakes


  • Remove kale leaves by stripping from the kale ribs. Very thinly slice the kale leaves, also known as chiffonade. With both hands, massage kale with 1 tablespoon olive oil and 1/4 teaspoon salt. 
  • In a small bowl, whisk together yogurt, 2 tablespoons basil, remaining 1 1/2 tablespoons olive oil, garlic, lemon juice, red wine vinegar, 1/4 teaspoon salt, and few cracks of black pepper. 
  • Add dressing to kale and lightly toss to coat, then add remaining basil, green onions, cashews, and toasted coconut, and toss again. Serve.