Coconut-Vegetable Slaw
Serves: 2
Meagan Lindgren
1 January 1970
Based on User reviews:
51
Spice
54
Sweetness
53
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 cups
Mung Bean Sprout1 tsp
Kosher Salt (plus more)1 cup
Snow Pea (thinly sliced)1 tbsp
Light Brown SugarDirections:
1
Cook sprouts in a large pot of boiling salted water 10 seconds
2
Transfer to a clean kitchen towel with a slotted spoon; let cool
3
Cooking in separate batches, repeat with snow peas, carrots, and cabbage (do cabbage last and keep it separate while cooling so it doesn’t color the other vegetables)
4
Pat dry if needed
5
Pulse chiles, garlic, ginger, brown sugar, and 1 tsp
6
Salt in a food processor until very finely chopped
7
Transfer purée to a large bowl; add lime leaves, coconut, sprouts, peas, and carrots and toss to combine
8
Season with salt if needed
9
Toss in cabbage just before serving
10
Cook sprouts in a large pot of boiling salted water 10 seconds
11
Transfer to a clean kitchen towel with a slotted spoon; let cool
12
Cooking in separate batches, repeat with snow peas, carrots, and cabbage (do cabbage last and keep it separate while cooling so it doesn’t color the other vegetables)
13
Pat dry if needed
14
Pulse chiles, garlic, ginger, brown sugar, and 1 tsp
15
Salt in a food processor until very finely chopped
16
Transfer purée to a large bowl; add lime leaves, coconut, sprouts, peas, and carrots and toss to combine
17
Season with salt if needed
18
Toss in cabbage just before serving
19
Do Ahead Vegetables can be cooked and chile purée can be made 1 day ahead
20
Cover and chill separately
21
Vegetables can be cooked and chile purée can be made 1 day ahead
22
Cover and chill separately