Mung Bean Vermicelli Salad with Spiced Coconut and Greens

Your Recipes

Total Time: 30 minutes

Servings: 6

Cost: $3.99 /serving


Mung Bean Vermicelli Salad with Spiced Coconut and Greens


· 4 shallots, roughly chopped (about 1 cup)· 1/4 cup plus 1 tablespoon olive oil, divided· 1 cup plus 2 tablespoon water, divided· 1 tablespoon peeled and roughly chopped fresh ginger· 1 fresh red chile (seeded, if desired), sliced· 2 garlic cloves, roughly chopped· 4 fresh makrut lime leaves, thinly sliced· 2 tablespoons dark brown sugar· 2 teaspoons tamarind puree (such as The Perfect Purée Tamarind Puree)· 1 cup unsweetened flaked coconut· 2 teaspoons kosher salt, divided· 5 ounces fresh green beans, trimmed and halved (about 1 cup)· 1/2 head napa cabbage, cut into 1/4-inch-thick slices (about 4 1/2 cups)· 5 ounces Chinese broccoli, cut into 2-inch pieces (about 4 cups)· 5 ounces baby bok choy, cut into 2-inch pieces (about 2 1/2 cups)· 3 3/4 ounces uncooked cellophane noodles (mung bean threads)· Sliced scallions, fresh cilantro, and toasted flaked coconut, for garnish


Step 1Process shallots, 1/4 cup oil, 2 tablespoons water, ginger, chile, and garlic in a blender until almost smooth, about 20 seconds. Heat a medium skillet over medium. Add shallot mixture and lime leaves. Cook, stirring constantly, until lightly browned, about 5 minutes. Stir in brown sugar, tamarind puree, and remaining 1 cup water. Bring to a boil; stir in flaked coconut and 1/2 teaspoon salt. Return to a boil; reduce heat to low. Cook, stirring often, until mixture is almost dry, about 10 minutes. Remove from heat. Bring a large pot of salted water to a boil over medium-high. Add green beans; cook 2 minutes. Add cabbage, broccoli, and bok choy; cook until vegetables are just tender, about 45 seconds. Using a slotted spoon, transfer vegetables to a large colander, and immediately rinse under cold running water; drain well. Add cellophane noodles to water in pot; cook over medium-high until noodles are completely translucent, about 2 minutes. Drain and rinse under cold running water; drain well. Place drained vegetables in a large bowl; add noodles, coconut mixture, remaining 1 tablespoon olive oil, and remaining 11/2 teaspoons salt. Gently toss to combine, making sure coconut mixture is evenly distributed. Garnish with scallions, cilantro, and toasted coconut.