Recipe Index

Spicy Kale Coconut Relish (Sambol)

Makes about 2 ½ cups

Time: less than 20 minutes

Easy to eat piled on top of any curry, kale stands in for traditional green herbs, making it a suitable side salad too.

Look for frozen grated coconut in the freezer section of Indian or South East Asian groceries.

1 lb leafy green kale

¼ cup grated frozen coconut, thawed*

1 plum tomato, cored and seeds removed

3 tablespoons lime juice

1 teaspoon ground cayenne pepper

1 teaspoon sea salt

1. Tear stems away from kale leaves and discard. In a salad spinner wash kale and spin dry. Use a food processor and finely chop kale, pulsing in small batches and move to a glass or plastic mixing bowl. Add thawed coconut and chopped tomato.

2. In a measuring cup whisk together lime juice, cayenne pepper and salt. Pour over kale and use your fingers or a fork to completely coat kale with dressing. Serve immediately. Flavor develops if allowed to sit for an hour at room temperature. Store tightly covered and serve within 2 days. Allow 15 minutes to warm slightly straight out of the fridge.