Photo: Iain Bagwell
Refreshing the coconut flakes in a bit of coconut oil gives them a lovely sheen and makes the salad incredibly aromatic. The lime juice and zest bring the whole thing together. Find this recipe in The Pho Cookbook, out February 2017.
Serves 6 (serving size: about 3/4 cup)
1. Heat a small skillet over medium heat. Add coconut oil; swirl until oil melts. Add coconut; cook 5 to 7 minutes or until toasted and fragrant, stirring frequently. Remove pan from heat; cool.
2. Combine lime rind, juice, sugar, soy sauce, canola oil, salt, and black pepper in a small bowl, stirring with a whisk. Stir in chile.
3. Combine cabbage and jicama in a large bowl. Add juice mixture; toss to coat. Let stand 1 minute. Sprinkle with coconut, cashews, and herbs.