Watercress Slaw With Toasted Coconut Recipes

COCONUT-MANGO SLAW

Steps:

• Whisk 3/4 cup canned coconut milk with the juice of 3 limes. Add one 14-ounce bag coleslaw mix, 1 mango (cut into matchsticks) and 1 cup chopped roasted salted peanuts; toss and season with salt and pepper.

WATERCRESS SLAW WITH TOASTED COCONUT

Steps:

• In a small bowl, whisk together the mayonnaise, olive oil, lime juice, chili oil, salt and pepper. Set aside. In a large bowl, combine the watercress, onion and pepper. Pour the mayonnaise mixture over the vegetables, toss to coat and refrigerate for at least 1/2 hour.
• Meanwhile, heat a small, heavy skillet over medium heat. Add the coconut and cook, shaking the pan, until the coconut is lightly browned, about 2 to 3 minutes. Transfer to a small bowl and set aside to cool.
• When ready to serve, toss the salad with the basil and mint. Transfer to a bowl, garnish with the toasted coconut and serve.

WATERCRESS, STRAWBERRY, AND TOASTED-SESAME SALAD

Steps:

• Toast sesame seeds in a small skillet over medium-high heat, shaking frequently, until fragrant and golden brown, 1 to 2 minutes. Transfer to a plate; let cool.
• Meanwhile, whisk together oil and vinegar in a large bowl. Season with salt and pepper. Add watercress, strawberries, almonds, sesame seeds, and feta. Toss gently to combine; season to taste. Serve immediately.

COCONUT-VEGETABLE SLAW

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.