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

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.

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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