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.