Put the sweet potato chunks through the grating blade of a food processor.
Put the sliced kale in a serving bowl. With hands lightly coated with olive oil (or, in keeping with the salad's theme, coconut oil), massage the kale for 30 to 45 seconds, or until it turns bright green and softens a bit.
Combine the sweet potato and cabbage with the kale, along with the remaining ingredients. Stir together.
Let the salad stand for a bit to allow the flavors to marry—about 30 minutes should do. Stir once or twice during that time.