This is one of those recipes that may shock you. You think you are having a simple Coconut Vegetable Slaw recipe, but then you start eating it and are blown away. Not by the flavors, which are amazing, but by the heat from the chiles that’ll sneak up on you!
Don’t worry though, as much bite as the chiles may have, you will still be addicted to this Coconut Vegetable Slaw dish once you start eating it. You won’t want to miss out on this one, which comes from Bad Saint.
Check out the Coconut Vegetable Slaw recipe here!
- 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
- Before starting, the vegetables can be cooked and the chile puree can be made 1 day ahead of time. If you do, cover and chill them separately.
- To begin, start boiling salted water in a large pot. Once boiling, cook the sprouts for 10 seconds and then transfer them to a clean kitchen towel using a slotted spoon.
- Now do the same thing in different batches for the snow peas, carrots and cabbage. You will want to do the cabbage last and keep it separate when cooling, as it could color the other vegetables.
- Pat dry if needed.
- Using a food processor, pulse the chiles, garlic, brown sugar and 1 tsp. of salt until very finely chopped.
- Now transfer the puree into a large bowl and add in the lime leaves, coconut, sprouts, snow peas and carrots and toss to combine.
- If needed, season with salt.
- Just before serving, toss in the cabbage and you are all set.