Coconut-Vegetable Slaw

Name: Coconut-Vegetable Slaw
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

By Bad Saint, Washington, DCPhotographer Alex Lau

August 16, 2016

Image may contain Plant Food Meal Dish and Produce

Alex Lau

An addictive slaw with sweetness from the fresh coconut and sneaky, creeping heat from the chiles. Be warned! This recipe is from Bad Saint, one of the Hot 10, America's Best New Restaurants 2016.

Recipe notes