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With coconut, fresh lime juice and red bell peppers, this is not your average salad!
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Coconut and Chili Kerabu Salad Recipe:
4 tablespoons fish sauce
juice of 2 limes
2 teaspoons sugar
1 inch piece ginger root, peeled
1⁄2 red onion, thinly sliced
1 red bell pepper, seeded and thinly sliced
2 1⁄4 cups bean sprouts
1⁄2 red chili, seeded and finely chopped
1 small handful mint leaves, roughly chopped
2 tablespoons unsweetened shredded coconut, toasted
1.To make the dressing, whisk the fish sauce, lime juice and sugar together in a large bowl. Grate the ginger root into the bowl, discarding the fibrous bits, and mix well.
2.Add sliced onion into the dressing and mix well. Set aside 5-10 minutes, this takes the rawness out of the onion.
3.To assemble the salad: add the red pepper, bean sprouts, red chili, and mint to the onion mixture and toss together until all the ingredients are well coated. Transfer to a serving bowl and scatter the toasted coconut over the top. Serve immediately.
Serves: 4
