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International Cuisine

Exploring the world through food.

Nicaraguan Vigoron (Cabbage Slaw and Yuca Salad)

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Nicaraguan Vigoron is a staple and much loved salad throughout Nicaragua.

The salad is made with a cabbage slaw called curtido.  It has cabbage, tomatoes, onion, chilies and lime. Boiled yuca is part of the salad as is fried pork rinds or pork belly.

It is often served on a banana leaf.

This dish was created in the town of Granada by a woman called “La Loca”.  She named the dish after seeing a poster advertising an early medicinal tonic by the same name.

It was magnifico!  This dish can be found all over the country.

I made this one with store bought pork rinds but it would be off the charts if you included this recipe for chicarones!

Nicaraguan Vigoron

5 from 1 vote
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Nicaraguan Vigoron (Cabbage Slaw and Yuca Salad)

Course Salad
Cuisine Nicaraguan
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 74 kcal
Author International Cuisine

Ingredients

  • 1 lb yuca or cassava peeled
  • 2 garlic cloves
  • Salt
  • 1/2 cabbage
  • 1 tomato diced
  • 1/4 onion finely diced
  • 2 limes juice of
  • 1 tablespoon oil
  • 8 ozs pork rinds cut into pieces or chicharon
  • 1 tablespoon habanero chili minced optional
  • Banana leaves for serving

Instructions

  1. Peel the yuca and cut in to pieces.
  2. Place in a pot with the garlic and fill with enough water to cover the ingredients.
  3. Bring to a boil and then lower to medium heat.
  4. Cook with the lid half covering the pot until the yuca is soft and tender.
  5. Add some salt and cook for five more minutes. Remove from heat and let cool.
  6. Meanwhile while the yuca is cooking, prepare the salad by finely slicing the cabbage and place in a bowl. Combine with the diced tomato and onion. Season with the salt, lime juice and oil, then set aside.
  7. To serve, place a banana leaf for each serving and add a few pieces of yuca and chicharon or pork rind on top. Then cover with the cabbage salad. Add a few habanero chiles if you like spice and serve immediately.
Nutrition Facts
Nicaraguan Vigoron (Cabbage Slaw and Yuca Salad)
Amount Per Serving
Calories 74 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Sodium 21mg 1%
Potassium 237mg 7%
Total Carbohydrates 11g 4%
Dietary Fiber 3g 12%
Sugars 4g
Protein 1g 2%
Vitamin A 2.6%
Vitamin C 63.4%
Calcium 5.9%
Iron 4.1%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

New Zealand Kumara Salad

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New Zealand kumara salad is perfect served alongside grilled lamb chops.

Kumara are sweet potatoes and were originally brought to New Zealand by the Maori people.

Kumara is and has been a staple ingredient in the Kiwi diet.

This is a lovely salad with the roasted sweet potato adding a touch of sweetness to it.

The salad was also made with watercress which is a native  ingredient found along the edges of fresh water rivers and creeks around New Zealand.

It can be enjoyed raw or cooked and has a mild mustard flavor.  In New Zealand it is called Kowhitiwhiti in the Maori language.

The salad also had  fresh crumbled goat cheese and some pine nuts.  The combination of texture and flavors is superb, you will love this salad.

New Zealand Kumara salad

4.34 from 3 votes
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New Zealand Kumara Salad

Course Salad
Cuisine New Zealand
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 67 kcal
Author International Cuisine

Ingredients

  • 2 kumara (Sweet potatoes peeled and diced
  • olive oil to drizzle on kumara for roasting
  • 1 small head romaine lettuce leaves chopped
  • water cress leaves
  • 12 cherry tomatoes halved
  • 8 radishes sliced
  • 8 oz crumbled goat cheese
  • 1/4 cup pine nuts
  • Extra virgin olive oil
  • Balsamic Vinegar
  • salt and pepper to taste

Instructions

  1. Heat oven to 350 degrees F
  2. Place the diced kumara on a baking sheet and drizzle with some olive oil, sprinkle with salt.
  3. Roast for 25 minutes or until tender. Set aside to cool.
  4. In a bowl mix together all the salad ingredients.
  5. Plate and then drizzle some good olive oil and balsamic vinegar.
  6. Serve
Nutrition Facts
New Zealand Kumara Salad
Amount Per Serving
Calories 67 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Sodium 8mg 0%
Potassium 180mg 5%
Total Carbohydrates 3g 1%
Sugars 1g
Protein 1g 2%
Vitamin A 5%
Vitamin C 15.5%
Calcium 0.6%
Iron 4.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

Dutch Hussars Salad (Huzarensalade)

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This Dutch Hussars salad called Hauzarensalade is sort of a potato salad but so much more.

The name stems from a Calvary called the Hussars who could not make a fire in fear of being detected.  They would simply mix things together to make a cold salad.

I love these recipes where you can add just about any leftovers to it.

What I loved most about this salad were two things, the dressing was light more like a vinaigrette than an heavy mayonnaise and the bite of tart apple.

This is another recipe I will add to my daily repertoire.  It is versatile to be a side dish or could easily make a wonderful main dish as  a lunch or light summer dinner.

Dutch Hussars salad

5 from 1 vote
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Dutch Hussars Salad (Huzarensalade)

Course Salad
Cuisine Dutch
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 210 kcal
Author International Cuisine

Ingredients

  • 1 kg potatoes peeled and quartered
  • 2 tart apples peeled and diced
  • 3 large gherkins
  • ½ cup carrot diced
  • 2 large shallots
  • 200 gram cooked beef or veal optional
  • ½ cup peas frozen
  • 8 tbsp mayonnaise
  • salt and pepper
  • 1 Tablespoons gherkin juice coming from the jar
  • 2 Tablespoons white wine vinegar
  • Garnishes of preference or what you have left over in the fridge. hard boiled egg cucumbers, tomatoes etc. all served on a bed of bibb lettuce.

Instructions

  1. Place in a pan, cover with water, season with some salt.
  2. Bring to the boil and cook potatoes until tender.
  3. Leave to cool to a temperature you can handle them.
  4. Meanwhile, finely dice the gherkins, shallots, carrots and cooked meat if using.
  5. Bring a pan of water to the boil, add the carrot cubes, cook for 30 seconds, then add the frozen peas and cook another 15 seconds. Drain immediately and place in a bowl.
  6. Make the dressing by combining the mayonnaise, gherkin juice.and the white wine vinegar.
  7. Season with salt and pepper, to taste
  8. When the potatoes are cool enough to handle, slice them into bite size pieces
  9. Mix the potatoes, gherkins, carrots, shallots, peas, meat and sauce carefully. Because the potatoes are still a little warm, they will soak up some of the sauce and will give the salad a lukewarm serving temperature. It can also be served cold
  10. Present and garnish to your preference ( a great way to use leftovers)
Nutrition Facts
Dutch Hussars Salad (Huzarensalade)
Amount Per Serving
Calories 210 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 3g 15%
Cholesterol 11mg 4%
Sodium 187mg 8%
Potassium 95mg 3%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 2g
Protein 1g 2%
Vitamin A 56.6%
Vitamin C 9.9%
Calcium 1%
Iron 2.1%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

Fermented Green Tea Salad (Lahpet Thoke)

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Fermented green tea salad called lahpet thoke in Burmese, is my new favorite thing.

I think this could be the new rage in cuisine.

I am not aware of any other country that eats green tea leaves.  These are fermented.

In Myanmar they actually do the fermentation process under ground.  You can get pretty close to the right flavor in just 4 days following the recipe instructions.  Please plan accordingly and make extra, trust me you will love it.

The fermented green tea leaves are slightly bitter but in a good way that makes you crave more.

It is mixed together with some cabbage, fried yellow split peas, fried garlic, some roasted peanuts, toasted sesame seeds, some tomato and dried shrimp.

It is then sprinkled with an delicious dressing that is so Southeast Asian.

You will love this!

One more note, you need to soak the yellow split peas overnight before frying.  The recipe below does not include the fermentation time or soaking time so plan ahead.

Myanmar fermented green tea salad recipe

4.67 from 6 votes
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Fermented Green Tea Salad (Lahpet Thoke)

Please note that the green leaves take four days to ferment and the yellow split peas need to soak overnight before frying. These times are NOT included in the prep time, so plan accordingly. The amount of fermented tea leaves will serve four the salad trimmings are per person.
Course Salad
Cuisine Burmese
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 see notes
Calories 636 kcal
Author International Cuisine

Ingredients

  • For the fermented green tea leaves
  • 1 cup of dried green tea leaves
  • 1 cup cabbage finely chopped
  • 1/2 cup scallions finely chopped
  • 1/2 cup cilantro finely chopped
  • 1 inch piece of ginger peeled and minced
  • 2 garlic cloves minced
  • Thai chili pepper minced
  • zest of 2 limes
  • juice of 2 limes
  • 1 cup vegetable oil
  • Ingredients for the salad per person
  • 1/2 cup fermented tea leaves
  • 1/2 cup shredded cabbage
  • 2 tablespoons toasted sesame seeds
  • 3 tablespoons roasted peanuts
  • 1 tablespoon fried garlic (thinly sliced then fried about 4 cloves
  • 1 tablespoon fried yellow split peas after soaking overnight
  • 1 to mato diced
  • 2 Tablespoons dried shrimp soaked in water for 10 minutes then drained
  • For the dressing
  • Juice of 1 lime
  • 1 teaspoon sugar
  • 1 teaspoon fish sauce
  • 1 tablespoon garlic oil

Instructions

  1. Put the dried green tea leave in a bowl and cover with hot water for 10 minutes
  2. Drain and then cover the tea leaves with lukewarm water.
  3. Drain and repeat this process two more timeswhen you drain the leaves use a fine mes sieve and give it a good press to get rid of the bitter juices.
  4. After pressing the liquid the last time, ad cold water and let the leaves soak for at least 2 hours up to 12 hours.
  5. Drain again really pressing to remove as much liquid as possible from the leaves.
  6. Put the leaves in a blender or food processor to finely chop the leaves.
  7. In a bowl, mix together the tea leaves, shredded cabbage, cilantro, scallions, ginger, garlic and thai chili, mix well.
  8. Add in the lime zest and juice and mix well.
  9. Put the mixture into a large glass jar or container with a lid that you can cover tightly.
  10. Let the mixture sit out at room temperature for 3 to 4 days.
  11. Add 1 cup of vegetable oil to the mixture before serving.
  12. the night before you are going to make the salad, soak the split peas
  13. Fry the split peas until golden in a touch of oil, remove with slotted spoon and set aside
  14. Fry the garlic until just golden in a touch of oil, remove with slotted spoon and set aside.
  15. To put together the salad.
  16. On a plate put the fermented green tea leaves in the middle
  17. surround the leaves with cabbage
  18. place the tomatoes, fried garlic, toasted sesame seeds, fried split peas and peanuts around the cabbage.
  19. Mix together the dressing ingredients and pour over the tea leaves and cabbage.
  20. Serve 1 plate per person, they will mix their own to their liking.
Nutrition Facts
Fermented Green Tea Salad (Lahpet Thoke)
Amount Per Serving
Calories 636 Calories from Fat 405
% Daily Value*
Total Fat 45g 69%
Saturated Fat 20g 100%
Cholesterol 337mg 112%
Sodium 1550mg 65%
Potassium 578mg 17%
Total Carbohydrates 32g 11%
Dietary Fiber 9g 36%
Sugars 10g
Protein 32g 64%
Vitamin A 22.1%
Vitamin C 65.9%
Calcium 37.8%
Iron 34.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

Mozambican Avocado Salad

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Mozambican Avocado salad is lovely and light.

It is called Salada pera de abacate in Portuguese, the official language of Mozambique.

It is a bit different as it pairs avocado, with tomato and peaches.

The dressing is really good and will be my summer go to dressing.  It is citrusy with lemon but it is the peach syrup along with some herbs that make it truly unique and wonderful.

We enjoyed this salad along with the peri peri chicken and fries. it was the perfect accompaniment.

A light and lovely salad that would be enjoyed with just about anything.

I was lucky enough to use fresh mixed greens right out of our International Cuisine garden for this one which makes it always extra special.

A picture of Mozambican Avocado Salad fresh lettuce, tomatoes, peaches of course avocado slices alongside a lemon dressing.

5 from 2 votes
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Mozambican Avocado Salad

A unique combination of flavors, a real keeper salad recipe

Course Salad
Cuisine Mozambique
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 325 kcal
Author International Cuisine

Ingredients

  • Lettuce mixed or any type you like
  • 2 tomatoes cut into slices
  • 2 peaches cut into slices or use sliced peaches out of a can and you can use the juice for the dressing.
  • 2 avocados cut into bit size pieces
  • 2 Tablespoons of lemon dressing See Recipe below
  • 1/4 cup lemon juice fresh squeezed
  • 1/4 cup olive oil
  • 1/4 cup peach syrup of fruit syrup from the can
  • 1/2 teaspoon salt
  • 1 teaspoon fresh herbs tarragon oregano chopped finely
  • 1/8 teaspoon black pepper

Instructions

  1. Place the lettuce in a bowl
  2. Arrange the tomato and peach slices in a circle
  3. place the avocado in the center.
  4. In a jar put all the dressing ingredients and shake well.
  5. Pour a little dressing on the salad and serve.
  6. The rest of the dressing will keep for about a week in the refrigerator
  7. Enjoy!
Nutrition Facts
Mozambican Avocado Salad
Amount Per Serving
Calories 325 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 4g 20%
Sodium 301mg 13%
Potassium 806mg 23%
Total Carbohydrates 19g 6%
Dietary Fiber 8g 32%
Sugars 8g
Protein 3g 6%
Vitamin A 18.5%
Vitamin C 35.9%
Calcium 2.8%
Iron 6.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

Moroccan Orange Salad

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Moroccan orange salad is a common citrus side dish with grilled meats and tagines.  Oranges, Tangerines and grapefruits are common.  This light and refreshing salad was made with oranges, red onion and pitted black olives.  On its own is great but the addition of the dressing made of olive oil, lime juice a little salt, cumin seeds and a dash of paprika was outstanding.  Garnish with a little fresh cilantro and in minutes you have a super Moroccan orange salad to enjoy. This is a wonderful dish any time of year but especially refreshing served cold in summertime.

Moroccan Orange SaladDid you know that white is the color of mourning in Morocco.  A Moroccan widow wears white for 40 days after the death of her husband. If you would like to learn more about Morocco be sure to check out “Our Journey to Morocco” plus get more authentic Moroccan recipes.

Craving more?  Be sure to join the culinary and cultural journey around the world at, Internationalcuisine.com,  so you don’t miss a thing.  It’s free.  You can also find me on Instagram, Facebook ,  Pinterest and Youtube, to follow along on our incredible journey.

Please note that this post may contain affiliate links in which I may earn a small commission if you make a purchase,  however will not affect the price you pay.  I thank you for your support.

5 from 1 vote
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Moroccan Orange Salad

This Moroccan Orange salad is a perfect side dish to any Moroccan tagine or would be wonderful on any hot summer day. 

Course Salad
Cuisine Moroccan
Keyword Moroccan Orange Salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 154 kcal
Author International Cuisine

Ingredients

  • 2 fresh oranges peeled to remove the pith and sliced thinly (nectarines can also be used)
  • 1/2 red onion sliced thinly into rings
  • 12 pitted black olives

For the Dressing

  • 3 Tablespoons olive oil
  • 1 lime juice of
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon smoked paprika
  • cilantro leaves chopped finely for garnish

Instructions

  1. Arrange the orange slices on a platter,
  2. Place the onion slices and pitted olives on top
  3. In a bowl whisk together the dressing ingredients and pour over the salad.
  4. Garnish with some chopped cilantro and serve
Nutrition Facts
Moroccan Orange Salad
Amount Per Serving
Calories 154 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 1g 5%
Sodium 188mg 8%
Potassium 164mg 5%
Total Carbohydrates 11g 4%
Dietary Fiber 2g 8%
Sugars 7g
Protein 1g 2%
Vitamin A 6.4%
Vitamin C 49.4%
Calcium 4.6%
Iron 3.7%
* Percent Daily Values are based on a 2000 calorie diet.

 

Montenegrin Sopska Salad

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Montenegrin Sopska salad is pronounced “Shopska”.  It is very popular all through the Balkan countries.  This salad is a real delight and perfect when fresh tomatoes, cucumbers and peppers are abundant.  The fresher the better!  Also what makes it special is the copious amounts of cheese that covered on top.  The cheese is typically sirene or a farmers cheese that is soft and has a hint of saltiness.  It is dressed with just a touch of some excellent extra virgin olive oil and a splash of apple vinegar. We enjoyed this salad as part of Montenegrin feast however if would make a lovely light lunch with simply some bread and a glass of wine.

Montengrin Sopska Salad

0 from 0 votes
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Montenegrin Sopska Salad

Course Salad
Cuisine Montenegrin
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Author International Cuisine

Ingredients

  • 20 ripe cherry tomatoes in different colors if you can find them
  • 1 orange bell pepper
  • 1 red bell pepper
  • 1 cucumber
  • 1/2 red onion
  • 1/2 lb farmers cheese or sirene cheese
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 teaspoon apple vinegar

Instructions

  1. Wash all the vegetables
  2. Get a large bowl to put all the ingredients in.
  3. cut the cherry tomatoes in half or quarters depending on their size
  4. deseed and devein the peppers and cut into bite size pieces
  5. peel the cucumber if desired and cut into bite size pieces
  6. peel the onion and cut into bite size pieces
  7. mix together the olive oil and vinegar and dress the vegetables tossing together lightly
  8. Plate the salad and then add lots of grated or crumbled cheese over the top of each plate
  9. Enjoy!

 

Monaco Seafood Salad (Salade de Fruit de Mer)

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Monaco seafood salad is a luxurious treat. In Monaco they call this salade de fruit de mer.  Monaco being right on the Mediterranean coast is home to  some of the best beaches in the world.  It is no wonder that seafood is a staple ingredient.

This salad was made as a main course, loaded with all types of succulent seafood.  You can add what you like as this recipe is very flexible. Be sure to use only the freshest baby greens.  I made it very decadent with crab, lobster and a seafood blend of scallops, shrimp, calamari and mussels. Add in what you love and enjoy it with a nice glass of bubbly, did you know champagne is the national drink of  Monaco?  Enjoy the salad with a French baguette and pretend you are on a super yacht in the port of Monaco.

Monaco Seafood SaladMonaco is famous for many things but especially the Monaco Grand Prix Formula 1 race.  It is a site to see all those super yachts in the harbor there for that race. Have you ever been to Monaco?  Let me know what you ate when you were there and if you make this decadent Monaco seafood salad, please let me know how much you loved it in the comments below.

If you would like to learn more about the tiny country of Monaco, be sure to check out “Our Journey to Monaco” plus get some more great authentic recipes.

Craving more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing.  It’s free, and you can also follow me on Instagram, Facebook ,  Pinterest and youtube  for more.

5 from 1 vote
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Monaco Seafood Salad (Salade de Fruit de Mer)

Course Salad
Cuisine Monegasque
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 main course servings
Author International Cuisine

Ingredients

  • 2 lb seafood blend mussels, scallops, calamari, shrimp
  • 2 lobster tails split for cooking
  • 2 king crab legs or other crab in season
  • about 1/2 lb. fresh baby greens
  • 10 kalamata olives
  • 1/4 cup butter
  • 1/4 cup olive oil
  • 2 Tablespoons balsamic vinaigrette
  • lemon for garnish

Instructions

  1. Turn on the oven to 325 degrees Put the king crab legs on a cookie sheet and warm for about 20 minutes. While the crab is cooking, put on a pot of water to boil for the lobster tails, add seafood seasoning if you like although it is not necessary. Once the water is boiled add in the lobster tails and cook until the shell is pink and curled. Remove and set aside
  2. In a skillet warm up the olive oil and butter and place the seafood blend in the skillet. Cook until the mussels are open and seafood is tender and shrimp are pink. (reserve the liquid)
  3. On a plate put the greens down first and then arrange the seafood.
  4. Add in some olives.
  5. In a bowl mix together the liquid from the skillet that cooked the seafood blend along with the balsamic vinaigrette.
  6. Pour over the salad and serve with lemon quarters and some French bread for a decadent treat.

 

Mauritius Octopus Salad (Salde Ourite)

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Mauritius octopus salad is awesome!  Just the sight of it makes you feel like you are in a special tropical place.  I love octopus, and salads is one of my favorite ways to enjoy it.  Be sure to throw a wine cork in the water when you cook it, it really does work to help make the octopus tender.  If you are pressed for time you could use cooked octopus that you can typically find in the freezer section of you local Asian market.  This can be made as a starter or would also suffice as a nice light lunch.  This Mauritius style salad has a lively dressing.  Enjoy!

Mauritius octopus salad

Mauritius Octopus Salad (Salde Ourite)
 
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Prep time
Cook time
Total time
 
Author:
Recipe type: Salad
Cuisine: Mauritius
Serves: 4
Ingredients
  • 1 octopus
  • 4 scallions
  • 1 red chili, minced
  • ½ cucumber
  • 1" ginger, peeled and minced
  • ¼ cup fresh coriander/cilantro, chopped
  • ½ yellow pepper
  • ½ red pepper
  • 2 tomatoes
  • For the dressing:
  • 3 Tablespoons mustard seed
  • ⅓ cup olive oil
  • 1 Tablespoon white vinegar
  • Juice of two limes
  • salt and pepper to taste
Instructions
  1. cook the octopus in salted water with a wine cork for about on hour until tender.
  2. While the octopus is cooking mix together the dressing ingredients and set aside
  3. Rinse well and remove excess skin and slice the octopus into bite size pieces
  4. Cut all vegetables into strips.
  5. Put all the ingredients into a bowl and toss gently with the dressing.
  6. Enjoy!

 

Malaysian Kerabu (Coconut and Chili Salad)

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Malaysian Kerabu is an amazing coconut and chili salad.  It is light, refreshing and hits all the notes that Southeast Asian cuisine is known for.  It is a simple salad with thin slices of  toasted shredded coconut, some red bell pepper, red onion, bean sprouts and of course some heat from some finely chopped Thai chilies.  It went perfectly with the laksa and nasi lemak that we enjoyed as part of  our Malaysian feast.  The dressing with fish sauce  imparts that special umami element along with some sugar, lime and gingeroot.  Simply a lovely salad, enjoy!

Malaysian kerabu

Malaysian Kerabu (Coconut and Chili Salad)
 
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Prep time
Cook time
Total time
 
Author:
Recipe type: Salad
Cuisine: Malaysian
Serves: 4
Ingredients
  • ½ cup shredded coconut
  • ½ red onion, sliced thinly
  • 1 red bell pepper, seeded and sliced thnly
  • 2 cups bean spouts
  • 1 red chili, seeded and minced
  • For the dressing:
  • ¼ cup fish sauce
  • juice of 2 limes
  • 2 teaspoons sugar
  • 1 inch, gingerroot, peeled
Instructions
  1. To make the dressing, whisk the fish sauce, lime juice and sugar together in a large bowl.
  2. Grate the gingerroot into the bowl, discard the fibrous bits and mix well.
  3. put the raw onion into the dressing and set aside. This helps take the bitterness out of the onion
  4. Toast the coconut in a skillet over medium heat stirring constantly until the coconut turns a golden brown.
  5. Add the red pepper, bean sprouts, red chili to the dressing mixture and toss gently so that everything is nicely coated. Add in the roasted coconut and serve immediately.

 

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