Coconut-Vegetable Slaw Recipe

Name: Coconut-Vegetable Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1 cup grated fresh coconut flesh or 1 unsweetened shredded coconut

Servings: persons

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
1 cup grated fresh coconut flesh or 1 unsweetened shredded coconut

1
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.
2
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.
3
Toss in cabbage just before serving.
4
Vegetables can be cooked and chile puree can be made 1 day ahead. Cover and chill separately.

224

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups mung bean sprouts, Kosher salt, 1 cup thinly sliced snow peas, 1 cup shredded peeled carrots, and more.

Yes, Coconut-Vegetable Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Coconut-Vegetable Slaw

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