Watercress Slaw With Toasted Coconut

1. 1

   In a small bowl, whisk together the mayonnaise, olive oil, lime juice, chili oil, salt and pepper.

2. 2

   Set aside.

3. 3

   In a large bowl, combine the watercress, onion and pepper.

4. 4

   Pour the mayonnaise mixture over the vegetables, toss to coat and refrigerate for at least 1/2 hour.

5. 5

   Meanwhile, heat a small, heavy skillet over medium heat.

6. 6

   Add the coconut and cook, shaking the pan, until the coconut is lightly browned, about 2 to 3 minutes.

7. 7

   Transfer to a small bowl and set aside to cool.

8. 8

   When ready to serve, toss the salad with the basil and mint.

9. 9

   Transfer to a bowl, garnish with the toasted coconut and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.