Coconut-Vegetable Slaw
Ingredients
- 2 cups mung bean sprouts
- Kosher salt ⓘ
- 1 cup thinly sliced snow peas
- 1 cup shredded peeled carrots ⓘ
- 1 cup shredded purple cabbage
- 5 Thai chiles, thinly sliced ⓘ
- 3 garlic cloves, thinly sliced ⓘ
- 2 teaspoons finely chopped peeled ginger ⓘ
- 1 tablespoon light brown sugar
- 1 teaspoon kosher salt, plus more ⓘ
- 3 kaffir lime leaves, very thinly sliced, or 1 teaspoon finely grated lime zest ⓘ
Instructions
- Cook sprouts in a large pot of boiling salted water 10 seconds. Transfer to a clean kitchen towel with a slotted spoon; let cool. 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). Pat dry if needed.
- Pulse chiles, garlic, ginger, brown sugar, and 1 tsp. salt in a food processor until very finely chopped. Transfer puree to a large bowl; add lime leaves, coconut, sprouts, peas, and carrots and toss to combine. Season with salt if needed.
- Toss in cabbage just before serving.
- Vegetables can be cooked and chile puree can be made 1 day ahead. Cover and chill separately.
Nutrition & Diet Analysis (per serving)
445
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).