Friday, April 3, 2015

Fresh Coconut Jicama Slaw with Spicy Lemongrass Dressing

Fresh Coconut Jicama Slaw with 

Spicy Lemongrass Dressing

Coconut contains medium-chain triglycerides (MCTs) that can be helpful in preventing cancers and may have positive effects on on immunity.

By Cara Lyons
Serves: 6
Hands-on Time: 40 minutes
Total Time: 1 hour, 10 minutes (plus chilling time)
  • 1 fresh coconut (NOTE: Choose a coconut that sounds like it has a lot of liquid sloshing around in it when shaken. Alternatively, you can use 1 cup dried unsweetened flaked coconut; TRY: Bob’s Red Mill Unsweetened Flaked Coconut)
  • 4 cups peeled and matchstick-cut jicama
  • 1 cup peeled and grated carrot
  • 1 cup peeled, pitted and thinly sliced mango
  • 2/3 cup loosely packed chopped fresh mint leaves
  • 2 cloves garlic, minced
  • 1/3 cup fresh lime juice
  • 2 tbsp seeded and minced hot red pepper (such as hot cherry pepper)
  • 2 tbsp minced lemongrass (NOTE: Remove tough outer layers from stalks and mince the tender inner portion.)
  • 1 tsp fish sauce
  • 1 tsp reduced-sodium tamari
  • 2 tbsp rice vinegar
  1. Prepare coconut: Preheat oven to 400°F. Use a hammer and a Phillips-head screwdriver to poke through the 3 “eyes” of the coconut, starting with the one that feels softest. (NOTE: The 3 “eyes” are dimples on one end of the coconut; one tends to be softer than the other two.) Drain liquid into a bowl or measuring cup. Place drained coconut on a rimmed baking sheet and bake for 20 minutes. Let cool.
  2. Wrap in a clean towel and bang a few times against a hard surface or whack with a hammer to break the shell. Remove meat from the hard shell and if desired, peel the thin brown skin with a vegetable peeler. Grate the large chunks of coconut with the shredding attachment of a food processor, a box grater or carefully slice with a knife to yield 1 cup (reserve remaining coconut for another use).
  3. In a large bowl, combine coconut, jicama, carrot, mango and mint and toss to combine. In a small bowl, whisk together all dressing ingredients. Pour dressing over jicama mixture and toss to coat evenly. Refrigerate, covered, for 30 minutes. Serve chilled.
Nutrients per serving (1 heaping cup): calories: 121, total fat: 5 g, sat. fat: 4 g, monounsaturated fat: 0 g, polyunsaturated fat: 0 g, carbs: 19 g, fiber: 7 g, sugars: 8 g, protein: 2 g, sodium: 140 mg, cholesterol: 0 mg


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