WATERCRESS SLAW WITH TOASTED COCONUT

Watercress Slaw With Toasted Coconut image

Provided by Molly O'Neill

Time 40m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

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.
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.
When ready to serve, toss the salad with the basil and mint. Transfer to a bowl, garnish with the toasted coconut and serve.