Active Time
12 Mins
Total Time
12 Mins
Yield
Serves 6 (serving size: about 3/4 cup)
Photo: Iain Bagwell

How to Make It

Step 1

Heat a small skillet over medium heat. Add coconut oil; swirl until oil melts. Add coconut; cook 5 to 7 minutes or until toasted and fragrant, stirring frequently. Remove pan from heat; cool.

Step 2

Combine lime rind, juice, sugar, soy sauce, canola oil, salt, and black pepper in a small bowl, stirring with a whisk. Stir in chile.

Step 3

Combine cabbage and jicama in a large bowl. Add juice mixture; toss to coat. Let stand 1 minute. Sprinkle with coconut, cashews, and herbs.

The Pho Cookbook.

Ten Speed Press, $22, on sale Feb. 7, 2017.

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