Watercress Slaw With Toasted Coconut

Ingredients

• 3 tablespoons mayonnaise
• 3 tablespoons olive oil
• 1 tablespoon lime juice
• ½ teaspoon hot chili oil
• 1 teaspoon kosher salt
• A few grinds black pepper
• 2 bunches watercress, leaves and tender sprigs only
• ½ red onion, thinly sliced
• 1 red bell pepper, thinly sliced
• ½ cup desiccated, unsweetened coconut
• ½ cup chopped basil
• ½ cup chopped mint

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    266 calories; 26 grams fat; 7 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 2 grams protein; 4 milligrams cholesterol; 672 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. In a small bowl, whisk together the mayonnaise, olive oil, lime juice, chili oil, salt and pepper. Set aside. In a large bowl, combine the watercress, onion and pepper. Pour the mayonnaise mixture over the vegetables, toss to coat and refrigerate for at least 1/2 hour.
2. Meanwhile, heat a small, heavy skillet over medium heat. Add the coconut and cook, shaking the pan, until the coconut is lightly browned, about 2 to 3 minutes. Transfer to a small bowl and set aside to cool.
3. When ready to serve, toss the salad with the basil and mint. Transfer to a bowl, garnish with the toasted coconut and serve.