Coconut-Vegetable Slaw

Ingredients for Coconut-Vegetable Slaw

• 2 cups mung bean sprouts

• Sale kosher

• 1 cup thinly sliced snow peas

• 130g shredded peeled carrots

• 1 cup shredded purple cabbage

• 5 Thai chillies, 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

• 90g grated fresh coconut flesh or 1 unsweetened shredded coconut

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 colour the other vegetables). Pat dry if needed.

Pulse chillies, garlic, ginger, brown sugar, and 1 teaspoon salt in a food processor until very finely chopped. Transfer purée 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 chilli purée can be made 1 day ahead. Cover and chill separately.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.