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Coconut Curry Cabbage Copycat Salad

Coconut Curry Cabbage Salad

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 salad live lynnette

Coconut Curry Cabbage Copycat Salad

Serves 4-6

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.


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