Lunch: Coconut-Vegetable Slaw

An addictive slaw with sweetness from the fresh coconut and sneaky, creeping heat from the chiles. Be warned! This recipe is from Bad Saint, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.

Ingredients

2 cups mung bean sprouts
Kosher salt
1 cup thinly sliced snow peas
1 cup shredded peeled carrots
1 cup shredded purple cabbage
5 Thai chiles, thinly sliced
3 garlic cloves, thinly sliced
2 teaspoons finely chopped peeled ginger
1 tablespoon light brown sugar
1 teaspoon kosher salt, plus more
3 kaffir lime leaves, very thinly sliced, or 1 teaspoon finely grated lime zest
1 cup grated fresh coconut flesh or 1 unsweetened shredded coconut

Instructions

Cook sprouts in a large pot of boiling salted water 10 seconds. Transfer to a clean kitchen towel with a slotted spoon; let cool. Cooking in separate batches, repeat with snow peas, carrots, and cabbage (do cabbage last and keep it separate while cooling so it doesn’t color the other vegetables). Pat dry if needed.
Pulse chiles, garlic, ginger, brown sugar, and 1 tsp. salt in a food processor until very finely chopped. Transfer purée to a large bowl; add lime leaves, coconut, sprouts, peas, and carrots and toss to combine. Season with salt if needed.
Toss in cabbage just before serving.