Multi-purpose Kale Salad

Strip leaves off the kale and discard stems. Wash, dry and stack a few leaves and roll into a tight bundle. Use a sharp knife to slice the kale into thin ribbons, 1/8-inch wide or less. In a mixing bowl combine kale, lime juice, grated coconut, honey, grapeseed oil and salt. Use you hands to knead or massage the kale and other ingredients for about 2 minutes, until the kale has reduced in bulk by half and the ribbons of kale are tender and shiny.

Use this salad in Spring rolls with sliced mangoes or pears, cilantro, green onions and bean thread cellophane noodles. Or, serve as a salad with added chopped mangoes. This kale salad is also good in wraps.