Crispy Coconut, Asparagus and Green Bean Salad
Updated October 9, 2023
Chris Simpson for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Pappas.
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
Fine sea salt
8 ounces asparagus, trimmed
8 ounces green beans, trimmed
½ teaspoon finely grated lime zest plus 2 tablespoons juice (from 2 limes)
2 tablespoons grapeseed oil or another neutral oil
4 teaspoons white miso
2 teaspoons maple syrup
½ cup sliced almonds
⅓ cup unsweetened shredded coconut
1 tablespoon granulated sugar
2 teaspoons Aleppo chile flakes or 1 teaspoon red-pepper flakes
8 breakfast radishes, trimmed and quartered
3 tablespoons torn fresh cilantro leaves with tender stems
Nutritional analysis per serving (4 servings)
18 grams carbs; 239 calories; 8 grams monosaturated fat; 4 grams polyunsaturated fat; 5 grams saturated fat; 18 grams fat; 6 grams fiber; 374 milligrams sodium; 6 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Fill a medium saucepan with well salted water and bring to a boil. Once boiling, add the asparagus and boil for 2 minutes, then add the green beans and cook for 2 minutes more, until the asparagus is tender but the green beans have a slight bite. Drain in a colander set in the sink and rinse under cold water until completely cool. Leave to drain and air dry.
- Step 2
Make the dressing: Whisk the lime zest and juice, oil, miso and maple syrup in a large bowl to combine.
- Step 3
Make the coconut topping: Toast the almonds in a small skillet over a medium heat for about 5 minutes, stirring often, until light brown. Stir in the coconut, sugar, chile and ½ teaspoon salt and toast for another minute, stirring constantly, until the coconut turns golden brown, then transfer to a small bowl to cool completely.
- Step 4
Add the asparagus, green beans, radishes and cilantro to the dressing and mix to combine. Stir in all but 1 tablespoon of the coconut topping. Transfer to a shallow serving bowl, sprinkle with the remaining coconut topping and serve immediately.
Private Notes
Comments
I am not one for critiquing recipes, but I feel there is a major adjustment that cannot go unannounced… Double it because it is so dang good you will want seconds. Or thirds. :) Nicely done, Yotam!
Is there a substitute for the coconut, since I hate shredded coconut, and what are "breakfast" radishes?
Cooked this yesterday and served with lamb chops, and my partner loved it. It actually took me about 25 minutes. Modified the dressing as follows: zest and juice from 1/4 lime peanut oil (perhaps a tablespoon) a teaspoon of maple syrup a tablespoon of lychee juice (from an Indian store) a teaspoon of mint chutney a teaspoon of capers juice and a tablespoon of finely chopped capers.
This was well balanced and tasty. Will definitely make again. My asparagus lost a fair bit of colour in the boiling process but texture was still good, and the nut and coconut topping is pretty fun!
This was so dang good! I accidentally bought sweetened coconut. To "Un" sweeten it I rinsed it in a colander and dried it. The end result tasted great - but the texture was off as the coconut didn't crisp (my bad). We liked it so much I shared the recipe with my entire family who love to cook!
I made this two times. First followed directions exactly and the almonds burned within 90 seconds (using a stainless steel pan) and the coconut did not taste very good. Since so many people rated it with a lot of stars, I decided to try again. I feel it is much better to brown the almonds in some butter on med low. Then remove the almonds from the pan and add the coconut mixture with or without butter. It is easier to get everything nicely browned and consistent.