Mung Bean Vermicelli Salad with Spiced Coconut and Greens

Process 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.