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Chopped Vegetable Salad with Coconut and Lime Leaf Dressing

Chopped Vegetable Salad with Coconut and Lime Leaf Dressing Recipe

  • 5 whole fresh or thawed, frozen kaffir lime leaves
  • 2 cloves garlic, coarsely chopped
  • 2 to 4 fresh red Holland chiles or other fresh long, red chiles such as Fresno or cayenne, stemmed and coarsely chopped
  • 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 piece fresh ginger, 1 ½ inches (4 centimeters) long, peeled and thinly sliced against the grain (about 1 ½ tablespoons)
  • 3 to 4 tablespoons palm sugar, thinly sliced, or dark brown sugar
  • 3 tablespoons fresh lime juice
  • 1 cup (scant 3 ounces/85 grams) finely grated fresh coconut
  • 1 ½ teaspoon kosher salt
  • 1 ½ cups (about 4 ounces/115 grams) mung bean sprouts
  • 20 green beans or 10 long beans, stemmed and cut into 1/2 –inch (12 millimeter) pieces (about 1 cup/6 ounces/170 grams)
  • 1 ½ cups (about 5 ounces/140 grams) finely shredded green cabbage
  • 2 small Kirby (pickling) cucumbers (about 7 ounces/200 grams), stemmed and thinly sliced (about 2 cups/7 ounces, 200 grams)
  • 1 cup (scant 1 ounce/30 grams) loosely packed fresh lemon basil, Thai basil, or Italian basil leaves
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 167kcal (8%)
Total Fat 7g (11%)
Saturated Fat 6g (30%)
Cholesterol 0mg (0%)
Total Carbohydrate 26g
Dietary Fiber 5g
Sugars 19g
Protein 3g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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