Watercress Slaw With Toasted Coconut

Name: Watercress Slaw With Toasted Coconut
Total time: 40 min
Yield: 4 servings
Ingredients: 3 tablespoons mayonnaise; 3 tablespoons olive oil; 1 tablespoon lime juice; 1/2 teaspoon hot chili oil; 1 teaspoon kosher salt; A few grinds black pepper; 2 bunches watercress, leaves and tender sprigs only; 1/2 red onion, thinly sliced; 1 red bell pepper, thinly sliced; 1/2 cup desiccated, unsweetened coconut; 1/2 cup chopped basil; 1/2 cup chopped mint

By Molly O'Neill

Total Time: 10 minutes, plus 30 minutes' refrigeration
Rating: (0)
Comments: Read comments

Featured in: Food; Slaw and Order

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Ingredients

Yield:4 servings

3tablespoons mayonnaise
3tablespoons olive oil
1tablespoon lime juice
½teaspoon hot chili oil
1teaspoon kosher salt
A few grinds black pepper
2bunches watercress, leaves and tender sprigs only
½red onion, thinly sliced
1red bell pepper, thinly sliced
½cup desiccated, unsweetened coconut
½cup chopped basil
½cup chopped mint

Ingredient Substitution Guide

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Preparation

Step 1
In a small bowl, whisk together the mayonnaise, olive oil, lime juice, chili oil, salt and pepper. Set aside. In a large bowl, combine the watercress, onion and pepper. Pour the mayonnaise mixture over the vegetables, toss to coat and refrigerate for at least ½ hour.
Step 2
Meanwhile, heat a small, heavy skillet over medium heat. Add the coconut and cook, shaking the pan, until the coconut is lightly browned, about 2 to 3 minutes. Transfer to a small bowl and set aside to cool.
Step 3
When ready to serve, toss the salad with the basil and mint. Transfer to a bowl, garnish with the toasted coconut and serve.