Ingredients
- 2 Tbsp shredded unsweetened coconut
- 2 Tbsp lime juice
- 2 Tbsp fish sauce
- 1 Tbsp sugar
- 2 cups chunks of grapefruit
- 2 Tbsp roasted salted peanuts, chopped
- 1 Tbsp shallots, chopped
- 2 Tbsp chiles serranos
- 1/2 cup fresh mint or cilantro, chopped
- 1 cup soft lettuce leaves, washed and dried
Servings:
Units:
Instructions
- Heat a small, heavy skillet on medium and toast coconut for 3–4 minutes, stirring often, until it becomes a toasty brown. Cool in a saucer.
- Combine lime juice, fish sauce, and sugar in a salad bowl; stir until sugar dissolves and mixture forms a smooth sauce. Add citrus fruit, toasted coconut, peanuts, shallots, chiles, and mint or cilantro. Toss gently with your hands until mixture it thoroughly combined.
- Line a serving bowl or platter with lettuce leaves and pile the salad into the middle. Serve at room temperature to maximize flavors.
Share this Recipe