Snow Pea and Kale Salad with Toasted Coconut and Lime

Be sure to give your kale a quick salt massage - it makes a big difference in texture and flavor! Lightly adapted from this recipe in Bon Appétit magazine.
Course Salad
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people


  • 2 tablespoons olive oil divided
  • 1 medium shallot sliced into thin rings
  • Kosher salt
  • 1/4 cup unsweetened coconut flakes
  • 1 small bunch Lacinato kale also called Italian kale and Dino kale
  • 1 tablespoon fresh lime juice
  • 1 teaspoon fish sauce
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon finely grated lime zest
  • salt and freshly ground black pepper
  • 1/2 pound sugar snap peas halved crosswise
  • 4 radishes thinly sliced
  • 1/4 cup fresh mint leaves torn into small pieces


  • Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add shallot and stir until golden brown and crisp, 5–8 minutes. Transfer shallots to a paper towel and season with kosher salt. Pour any leftover oil into a small bowl; let cool.
  • Toast coconut in same saucepan over medium heat, stirring often, until edges are golden brown, about 3 minutes. Transfer to paper towels and set aside.
  • Place kale ribbons into a large salad bowl. Sprinkle with a generous pinch of fine sea salt. Massage salt into kale by squeezing it in fistfuls and then rubbing it between your fingers, until it turns a darker shade of green and has a softer texture - just a minute or two. Set aside.
  • To make the dressing: Add lime juice, fish sauce, chives and lime zest to leftover oil from frying shallots. Add remaining 1 tablespoon olive oil and; whisk to combine. Season to taste with salt and freshly ground black pepper.
  • To assemble the salad: Add snap peas and radishes to salad bowl with kale; pour dressing over and toss to coat. Sprinkle toasted coconut, fried shallots and mint leaves over. Serve.