I can honestly say that this coconut curry salad is on its way to world fame.
From raw food pioneer Karyn Calabrese to my baby niece it’s been tested on 2 continents, 4 countries…and it’s a hit. It got so much love my recent food trip to Tulum, I’ll be headed back that way soon to share more.
10 ingredients ready in 10 minutes, no equipment needed
This recipe came from a Whole Foods Curry Chicken Salad that my mom is obsessed with. It’s sweet, smoky, spicy and chunky… and can I see why it’s so popular. So of course I set out to make a healthier copycat. Especially since it was recalled by the FDA for listeria contamination 🙁
I traded the chicken for chopped hearts of palm, although not raw, are a great way to add that chunky texture to salads. I also swapped the mayo for coconut cream because…coconut curry in any form is awesome.
Coconut Curry Cabbage Copycat Salad
Makes 8 cups / 10 min
1 1/4c coconut cream
1 1/4c hearts of palm
2tb curry powder
1c green onions (scallions) about 1-2 bunches
3c purple cabbage
2c greens (kale ideal)
1c currants or raisins
1/2c sliced raw almonds
Salt to taste
Sugar to taste (optional)
1. Mix coconut cream, curry powder and add salt and sugar to taste (both balance out the flavors well)
2. Roughly chop hearts of palm
3. Mince green onions
4. Shred cabbage (chop or process into a slaw)
5. Chop spinach
6. Mix well
Can’t find coconut cream? Blend 1-2 avocados instead
Add a dash of smoked paprika or natural smoked flavor for a grilled taste
For a richer, thicker sauce blend 1/8c of hearts of palm and 1/8c of raisins to coconut curry mixture
This recipe is apart of the Superfood School Program find out more here.