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.
This flavorful, colorful side dish adds brilliant flavor to any dinner plate. Serve this slaw alongside pan-cooked chicken, grilled shrimp, or baked salmon. When the side dish is this loaded with vibrant tastes, you can keep everything else simple. Coconut oil is typically in solid form until warmed, so scoop it with a teaspoon and let your stovetop do the work.
1 teaspoon coconut oil
1/3 cup unsweetened flaked coconut
2 tablespoons grated lime rind
1/4 cup fresh lime juice
1 1/2 tablespoons sugar
1 1/2 tablespoons reduced-sodium soy sauce
1 tablespoon canola or other neutral oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 small red Fresno chile or jalapeño, seeded and finely chopped