Broccoli salad surprise : Broccoli, French beans and edamame salad with young coconut

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METHOD

Bring to boiling a small pot of water with 1 salt coffee spoon.

In the meantime head of broccoli and stem cut in florets and short lengths.

French beans and rupture superiors and of tail in shorter lengths.

When water boils, broccoli of bleaching, beans and beans of edamame of frozen. When the color changes, drain and soak in a cool water basin to stop cooking. Drain.

Cut out the top of coconut, using a chopper. Reserve the coconut water to drink later and using a spoon, bail out the flesh. Reservation.

Place vegetables bleached in a basin, above with the coconut flesh. The cover with cling film and cold in the refrigerator until necessary.

In same time, made the preparing with the enumerated ingredients. Adjust the seasoning on the taste.

So ready to be useful, pour above salad and of the throw well.

Furnish with hot red peppers cut in slices, fried shallots and garlic.

 

Broccoli, French beans and edamame salad with young coconut

Serves 4 to 6

INGREDIENTS

1 small head broccoli

2 cups French beans

1 cup frozen edamame beans, available in their pods in packets

Flesh from a young coconut (medium-sized), available from the supermarket

Dressing

¼ cup fish sauce

Juice from a large lime or lemon

4 to 6 chilli padis, chopped, seeds removed

A fresh coriander root, chopped

2 tsp palm or brown sugar

1 clove garlic, minced

1/2 cup of water

Garnish

Red chilli, sliced

Fried garlic slices and shallots, both available from the supermarket


 
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