I had some leftover kale from a cooking demo and thought, What else can I make besides soup? Kale is such a nutritional powerhouse - loaded with vitamin C, beta-carotene, potassium and vitamin K. But it needed to be paired with something yummy to go over in my house. I decided to toss some coconut oil with a few other ingredients like soy sauce and ginger. To my surprise, the coconut oil really complimented the kale and tamed the green nicely. I think red cabbage would add some color. I added a few chopped almonds for texture and voila- I have a new salad!Ingredients 4 cups fresh kale, cleaned and ripped1 Tbsp. coconut oil2 tsp. rice vinegar2 tsp. low sodium soy sauce1 ½ tsp. sesame seed oil1 tsp. minced ginger1 tsp. minced garlic1 Tbsp. chopped almonds DirectionsPlace cleaned kale in a bowl.In a glass measuring cup, add all the ingredients except the almonds. Whisk the oils, vinegar, ginger and garlic together and pour over the salad. Add chopped almonds and serve. Makes 4 servings. Per serving: 95 calories, 6.4 grams fat, 2.6 grams protein, 7 grams carbohydrate, 1.3 grams fiber, 0 mg cholesterol, 158 mg sodium