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.
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
I hesitated to make this one - not being a fan of jicama but it came out better than expected. I really enjoyed how the dressing pulled the disparate flavors together. I skipped the first step and used some good quality toasted unsweetened coconut. I didn't have mint on hand in December and think that this addition would even make it better. I might make this again. It isn't terribly pretty but flavor-wise, very good.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!