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.