Tossed Salad with Mango, Roasted Coconut and Lime V

Name: Tossed Salad with Mango, Roasted Coconut and Lime Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small fresh coconut; 2 mangoes; 2 carrots; 1 red onion; 2 tomatoes; 1 head of your favorite lettuce; 2 fresh limes; 1/2 cup red wine vinegar; 1/2 teaspoon chopped habanero pepper (protect your hands and eyes, avoid breathing in fumes); 1 tablespoon hot sauce; 1 cup canola oil; Salt and freshly ground black pepper

Servings: persons

1 small fresh coconut
2 mangoes
2 carrots
1 red onion
2 tomatoes
1 head of your favorite lettuce
2 fresh limes
1/2 cup red wine vinegar
1/2 teaspoon chopped habanero pepper (protect your hands and eyes, avoid breathing in fumes)
1 tablespoon hot sauce
1 cup canola oil
Salt and freshly ground black pepper

1
["Preheat oven to 375 degrees F.", "Place coconut on a towel, and with a mallet (or hammer) and punch (or clean screwdriver), tap ""through-holes"" into at least 2 of the ""eyes"" (recessed spots) of the coconut and drain out the liquid.", "Place the coconut on a baking sheet and roast it for about 1 hour.", "Microwave the limes in a small bowl to release essential oils and set aside to cool.", "When coconut is cool enough to handle, place on a towel and break open with mallet.", "Shave the roasted ""meat"" out of the coconut with a paring knife and briefly set aside.", "Peel the mangoes, cut the fruit away from seed, and then dice small.", "Peel the carrots, and use a vegetable peeler to shave carrots into ribbons.", "Slice onion as thin as possible.", "Cut tomatoes into wedges.", "Prepare vinaigrette by squeezing limes into a small bowl (remember to add essential oils).", "Mix in vinegar, habanero, and hot sauce.", "Drizzle the oil into the mixture slowly while whisking constantly, to thicken dressing.", "Season with salt and pepper to your liking.", "Cut lettuce into 1/2-inch wide pieces and place in bowl, and add tomatoes and carrots.", "Lightly toss in the dressing.", "Top with onions, coconut, and mangoes."]

650

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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: 1 small fresh coconut, 2 mangoes, 2 carrots, 1 red onion, and more.

Yes, Tossed Salad with Mango, Roasted Coconut and Lime Vinaigrette 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.

That's it — enjoy your meal!

Tossed Salad with Mango, Roasted Coconut and Lime Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions