COCONUT-VEGETABLE SLAW
An craveable slaw with sweetness from the fresh coconut and sneaky, creeping heat from the chiles.
Categories Bon Appétit Side Philippines Cabbage Coconut Carrot Hot Pepper Chile Pepper
Yield Serves 4
Number Of Ingredients 12
Steps:
- 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.
- Pulse chiles, garlic, ginger, brown sugar, and 1 tsp. 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.
- Do Ahead
- Vegetables can be cooked and chile purée can be made 1 day ahead. Cover and chill separately.
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Md Masud Rana capital
[email protected]This slaw was a disaster! The vegetables were soggy, the dressing was too sweet, and the whole thing was just a mess. I would not recommend this recipe to anyone.
Eloisa Cuevas
[email protected]I'm not sure what went wrong, but my slaw turned out really bland. I followed the recipe exactly, so I'm not sure what happened.
Dip Tigga
[email protected]This slaw is a good starting point, but it needs some tweaking to make it really great.
Sawari Rai
[email protected]I would make this slaw again, but I would make some changes to the recipe. I would use less sugar in the dressing, chop the vegetables more finely, and use less liquid.
Muhammad din
[email protected]Overall, I thought this slaw was just okay. It wasn't bad, but it wasn't anything special either.
-Jessie-
[email protected]The dressing for this slaw was a bit too runny for my taste. I would recommend using less liquid.
aleki maina
[email protected]I found the vegetables in this slaw to be a bit too crunchy. I would recommend chopping them more finely.
Caren Okelo
[email protected]This slaw is a bit too sweet for my taste. I would recommend using less sugar in the dressing.
safi elhamudin
[email protected]I'm not a big fan of coconut, but I actually really liked this slaw. The flavors were well-balanced and the dressing was light and refreshing.
Farooq Ćh 687
[email protected]This slaw is a great make-ahead dish. It can be stored in the refrigerator for up to 3 days.
Wynter Doyle
[email protected]I love the addition of coconut to this slaw. It gives it a tropical twist that is perfect for summer.
Aminiasi Nodrakoro
[email protected]This slaw is a great way to use up leftover vegetables.
Ahmed Arousie
[email protected]I made this slaw for a potluck and it was a huge hit! Everyone loved the unique flavor and the crunchy texture.
Daniel McLaughlin
[email protected]This is a great recipe for a healthy and refreshing side dish. The coconut adds a unique flavor that makes this slaw stand out from the rest.
Bashir Mjuaji
[email protected]This slaw was easy to make and packed with flavor. I loved the crunch of the vegetables and the sweetness of the coconut. The dressing was also very tasty.
Sarah Nakibugwe
[email protected]I was skeptical about the combination of coconut and vegetables, but this slaw proved me wrong! The flavors and textures were perfectly balanced, and the dressing was light and flavorful. I'll definitely be making this again.
Givara Talween
[email protected]This coconut vegetable slaw was a refreshing and delicious side dish that paired perfectly with our grilled fish. The combination of sweet coconut, crunchy vegetables, and tangy dressing was a hit with everyone at the table.