Coconut Strawberry Kale Slaw

🛒 Ingredients

• #Slaw Base;
• 4 cups curly kale — stems removed, very finely shredded
• 1 cup fresh strawberries — hulled, sliced or quartered
• ⅓ cup pine nuts — toasted
• ¼ cup desiccated or shredded coconut — unsweetened, toasted lightly
• Extra coconut & pine nuts — for topping
• #Creamy Coconut-Lime Dressing;
• 3 tbsp coconut cream (thick part from chilled can)
• 2 tbsp extra-virgin olive oil.. 1½ tbsp fresh lime juice
• 1 tsp lime zest.. 1–2 tbsp maple syrup — adjust to sweetness
• ½ tsp sea salt.. Pinch of black pepper

👩‍🍳 Instructions

1. 1

   Prep the kale: Wash kale thoroughly, dry completely, remove tough stems. Slice into very fine ribbons — the thinner, the better! Place in a large wide bowl.

2. 2

   Massage gently: Drizzle a little of the dressing or a pinch of salt over the kale. Massage lightly with your hands for 1–2 minutes until kale softens slightly, turns darker green, and becomes tender — this removes bitterness.

3. 3

   Toast the toppings: In a dry pan over low heat, toast pine nuts and coconut separately 2–3 minutes until golden and fragrant. Watch closely — they burn fast! Set aside to cool.

4. 4

   Make the dressing: Whisk together coconut cream, olive oil, lime juice, zest, maple syrup, salt, and pepper until smooth and creamy. Taste — it should be bright, tangy, and lightly sweet.

5. 5

   Assemble & rest: Drizzle most of the dressing over the kale and toss well to coat every leaf. Gently fold in most of the strawberries, pine nuts, and coconut. Let rest 10–15 minutes so kale softens and flavours meld.

6. 6

   Serve: Top with remaining strawberries, pine nuts, and coconut. Drizzle with extra dressing. Serve fresh!