Mung Bean Vermicelli Salad with Spiced Coconut and Greens
Cookbook author Hetty McKinnon drew inspiration for dish from the bright, lively flavors of urap sayur, an Indonesian salad made with steamed or boiled vegetables. Traditional recipes often call for finely grated fresh coconut, but McKinnon uses large flakes for added texture and crunch. Pan-frying the aromatic blend of chile, shallots, garlic, ginger, and lime leaves intensifies and blends their flavors for a complex and deeply flavored chilled pasta salad.
Find tamarind puree, makrut lime leaves, and cellophane noodles at Asian markets or on amazon.com.