Photo: Iain Bagwell
Active Time
12 Mins
Total Time
12 Mins
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.

How to Make It

Step 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.

Step 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.

Step 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.

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Ratings & Reviews

Good and different!

December 06, 2016
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.