Kale, kale, kale, and more kale! It seems as if this superfood is everywhere nowadays; with good reason. Kale is not only versatile in that it can be eaten raw or cooked, but it is also a nutritional powerhouse! Filled with fiber and sulfur, these greens are major detoxifiers.  Kale also works as an anti-inflammatory agent, helping to fight arthritis, joint pain, and other auto-immune disorders.

The dressing on this salad ups the anti-inflammatory ante given that the ginger contains compounds called gingerols that are believed to significantly reduce the presence of pain, when consumed regularly. With a hefty dose of fresh garlic too, this dressing has a serious kick. It has so many health benefits though that the only thing you can expect to flare-up when eating it, is your taste buds!

Ginger-Sesame Kale Salad with Toasted Coconut


For the dressing:

  • 1-inch piece of ginger, grated
  • 1 garlic clove, grated
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons rice wine vinegar
  • ¼ cup creamy peanut butter
  • Pinch of cinnamon
  • 1 teaspoon toasted sesame oil
  • 1/4 cup olive oil

For the salad:

  • 1 bunch kale, stemmed and chopped
  • ¼ cup coconut flakes


  1. Whisk the ginger, garlic, soy sauce, vinegar, peanut butter, and cinnamon in a small bowl, until smooth. Add the sesame oil and olive oil to the bowl, and continue whisking until the dressing is thoroughly combined.
  2. Toss the kale with the dressing in a large bowl, and allow it to set while you toast the coconut.
  3. Lay the coconut flat on a small pan or piece of tinfoil. Place under a broiler set on high. Toast for approximately 1-2 minutes (watch it, as it will burn quickly!).
  4. Top the salad with the toasted coconut.

What’s your favorite way to eat kale? 


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