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Cashew, Coconut, and Cabbage Slaw

Photo: Iain Bagwell

Active time 12 mins
Total time 12 mins
Yield

Serves 6 (serving size: about 3/4 cup)

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.

Ingredients

  • 1 teaspoon coconut oil
  • 1/3 cup unsweetened flaked coconut
  • 2 tablespoons grated lime rind
  • 1/4 cup fresh lime juice
  • 1 1/2 tablespoons sugar
  • 1 1/2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon canola or other neutral oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 small red Fresno chile or jalapeño, seeded and finely chopped
  • 2 1/2 cups shredded red cabbage (about 7 oz.)
  • 1 1/2 cups matchstick-cut peeled jicama (about 5 oz.)
  • 1/4 cup unsalted roasted cashews
  • 3 tablespoons finely chopped cilantro, mint, and/or Thai basil

Nutrition Information

  • calories 136
  • fat 9.1 g
  • satfat 4.2 g
  • monofat 3.1 g
  • polyfat 1.2 g
  • protein 2 g
  • carbohydrate 13 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 181 mg
  • calcium 22 mg
  • sugars 6 g
  • Est. Added Sugars 3 g

How to Make It

  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.

The Pho Cookbook. Ten Speed Press, $22, on sale Feb. 7, 2017.