Watercress Slaw With Toasted Coconut
Published August 21, 1999
- Total Time
- 10 minutes, plus 30 minutes' refrigeration
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Ingredients
3 tablespoons mayonnaise
3 tablespoons olive oil
1 tablespoon lime juice
½ teaspoon hot chili oil
1 teaspoon kosher salt
A few grinds black pepper
2 bunches watercress, leaves and tender sprigs only
½ red onion, thinly sliced
1 red bell pepper, thinly sliced
½ cup desiccated, unsweetened coconut
½ cup chopped basil
½ cup chopped mint
Nutritional analysis per serving (4 servings)
9 grams carbs; 4 milligrams cholesterol; 272 calories; 10 grams monosaturated fat; 6 grams polyunsaturated fat; 9 grams saturated fat; 26 grams fat; 4 grams fiber; 407 milligrams sodium; 3 grams protein; 4 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.
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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.
Private Notes