Broccolini and Edamame Salad With Coconut
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 14ounces (2 bunches) purple sprouting broccoli or broccolini, trimmed
- ½pound haricots verts, trimmed
- 7ounces (about ½ cup) shelled frozen edamame
- 4tablespoons olive oil
- 1medium yellow onion, finely diced
- 2½teaspoons black mustard seeds
- 30fresh curry leaves, or 40 dried curry leaves
- 3whole dried chiles
- Zest of 1 lime, plus 1½ tablespoons lime juice, more to taste
- Zest of 1 lime
- ⅔cup cilantro leaves
- ⅔cup fresh coarsely grated coconut
Preparation
- Step 1
Bring a large pot of salted water to boil. Add broccoli (you should have about 6 cups), and haricots verts and blanch 3 to 4 minutes, until just tender but still with a bite. Use slotted spoon to transfer vegetables to colander and run under cold water. Pat dry, transfer to large bowl, and set aside.
- Step 2
Return pot of water to a boil and add edamame. Blanch for 2 minutes. Transfer to colander, run under colder water, pat dry, and add to vegetables. Sprinkle ½ teaspoon salt over vegetables, stir and set aside.
- Step 3
Heat 3 tablespoons olive oil in sauté pan over medium-high heat. Add onion and ¼ teaspoon salt; cook for 4 minutes until soft. Add black mustard seeds and when seeds begin to pop, add curry leaves, chiles and lime zest. Sauté for 2 minutes before pouring mixture over vegetables. Stir and let sit 10 minutes.
- Step 4
Just before serving, add lime juice, cilantro and coconut, and drizzle with remaining olive oil. Gently stir and serve.
Private Notes
Cooking Notes
I couldn't find fresh coconut flakes so I garnished with a few unsweetened dried coconut chips. I haven't cooked with curry leaves before. I went to a local Indian market to buy them. They behave like dried bay leaves so they weren't really edible. Overall, this was a nice addition to a meal with a coconut milk rich curry dish. It's served at room temperature so it would be good for a buffet.
Used broccoli, and subbed 2 bay leaves and 3 dried hatch Chiles. Ended up throwing in edamame halfway through blanching the rest of veggies and drained altogether. Would buy grated coconut next time, kind of a pain to grate fresh, kept flying all over the kitchen.
This was very good, although I had to make some changes as I didn't have everything. Used three bunches broccolini and the edamame, no haricots. Couldn't find black mustard seed so used brown. Thought I had curry leaves but realized they were kaffir lime leaves, so I used those. Delicious! Will have to try this with the curry leaves next time. Served with grilled chicken and roasted tomatoes.
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