Three recipe suggestions below using the Sesame-Ginger Dressing – which is also an awesome marinade!
- 1 1/2 cups shaved carrots, use yellow and orange
- ½ cup fresh coconut, peeled and shaved
- ¼ cup fresh mint leaves
- ½ cup fresh golden beet, peeled and shaved (optional but I love it!)
- 1 recipe Sesame Ginger Dressing & Marinade (see Recipe)
To a medium sized bowl, add the one cup of the shaved carrots. Add one cup of ice, and cold water to cover.
Let stand for 30 minutes to one hour crisp and curl. Strain the ice and water, wipe bowl clean, add carrots.
Dry the carrots with paper towels, or a kitchen towel.
Add the shaved coconut, mint leaves, shaved beets and 1/4 cup of Sesame-Ginger Dressing.
Toss all well to coat. Let stand 15 minutes to drink in the dressing and serve. Add more dressing to taste.
How to Crack a Coconut for Fresh Coconut Meat:
Poke a hole in the top of the coconut, in the weakest of the three “eyes” with a metal skewer.
Turn the coconut upside down over a glass to collect the water. (Drink it, yum!!)
Preheat the oven to 400 degrees (the heat will help crack the coconut.) Place the coconut on a small baking tray to fit. In 10 minutes you will see the coconut crack.
It’s ok if it doesn’t crack here… Take out of the oven, cool 5 minutes.
Place paper towels around the coconut. Place it in a heavy plastic bag, add a twist tie so it is securely closed.
Whack the bag to crack the coconut – I use my outdoor concrete patio.
Open the bag, place a knife between the shell and meat to separate them. Discard the hard outer shell, and shave off the brown covering with a vegetable peeler.
Shave coconut to produce large strands with a vegetable peeler.
Grate the remainder, and freeze in an airtight container for another recipe. Grated coconut can also be toasted for use in many recipes.
For Grilled Chicken with Carrot-Coconut-Mint Salad:
Marinate thinly sliced chicken in Sesame-Ginger Dressing & Marinade.
Heat a grill pan indoors, or light a grill outdoors. Lightly grease grates, lift chicken from the marinade and grill over high heat, turning until the chicken is cooked through.
Layer the chicken with Carrot-Coconut-Mint Salad, drizzle on some extra dressing.
For “Pressed” Grilled Tofu with Salad:
Cut tofu into 3/4″ slices. Heat a grill pan, brush with a neutral oil. Set to high heat. Add pieces to grill – COVER with a grill weight. Turn over when strong grill marks appear, about 3 minutes. Add grill weight to second side. Cook until strong grill marks appear. Remove the tofu to a large plate – immediately add some Sesame-Ginger Dressing & Marinade over, and massage into the tofu.
Layer the Tofu with Carrot-Coconut-Mint Salad, drizzle on some extra dressing.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Salad serves 4 small servings, double if needed.