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Thai Vegetable Salad with Toasted Coconut
- 1/3 cup fresh or dried shredded coconut
- 3 cups mung bean sprouts
- 1/2 large cucumber
- 1 cup snow peas
- 5 scallions
- Handful of chopped fresh cilantro
- Handful of chopped fresh mint
- 4 fresh red chiles
- 3 TB fresh lime juice
- 3 TB soy sauce
- 2 TB honey
This is a terrific option if you’re looking for a salad that colors outside the lines- it’s crunchy, spicy, and vibrant, and goes so well with chicken and fish!
Toast the coconut carefully in a dry skillet over medium heat. Remove from the pan to cool as soon as the coconut turns golden brown. Peel and seed the cucumber and cut into matchstick sized pieces. Cut the snow peas diagonally into smaller pieces. Finely slice the scallions. Seed and finely chop the red chiles. Combine all ingredients except for the lime juice, soy sauce and honey, in a bowl. In a small bowl, combine these last three ingredients and pour over the salad. Toss to coat evenly. Allow flavors to blend for 15 minutes before serving.
