Chopped Vegetable Salad with Coconut and Lime Leaf Dressing

Course Side Dishes Total Time Under 2h

Ingredients in this Recipe

1 cup (scant 1 ounce/30 grams) loosely packed fresh lemon basil, Thai basil, or Italian basil leaves
1 cup (scant 3 ounces/85 grams) finely grated fresh coconut
1 piece fresh ginger, 1 ½ inches (4 centimeters) long, peeled and thinly sliced against the grain (about 1 ½ tablespoons)
1 piece fresh or thawed, frozen turmeric, 1 ½ inches (4 centimeters) long, peeled and coarsely chopped (about 1 ½ teaspoons), or 1 teaspoon ground turmeric
1 ½ cups (about 4 ounces/115 grams) mung bean sprouts
1 ½ cups (about 5 ounces/140 grams) finely shredded green cabbage
1 ½ teaspoon kosher salt
2 cloves garlic, coarsely chopped
2 small Kirby (pickling) cucumbers (about 7 ounces/200 grams), stemmed and thinly sliced (about 2 cups/7 ounces, 200 grams)
20 green beans or 10 long beans, stemmed and cut into 1/2 –inch (12 millimeter) pieces (about 1 cup/6 ounces/170 grams)
3 tablespoons fresh lime juice
3 to 4 tablespoons palm sugar, thinly sliced, or dark brown sugar
5 whole fresh or thawed, frozen kaffir lime leaves

See Full Recipe at Cookstr