- 3 tablespoon coconut
- 1/4 teaspoon salt
- 1 tablespoon fish sauce
- 1/4 cup sugar
- 2 tablespoon lime juice
- 2 tablespoon bird chile
- 1 tablespoon apple, pear, mango, diced
- 1 cup diced pineapple
- 1 cup celery
- 1 cup shallot
- 1 cup lime
- 6 cup mint leave
Dry-roast the coconut in a small skillet over high heat, sliding the skillet back and forth over the burner to prevent burning, until the coconut is golden approximately 2 to 3 minutes.
Remove from the heat and let cool.
Combine the lime juice, fish sauce, sugar, salt and chiles in a bowl.
Add the diced fruit, celery and shallot.
Toss gently to mix them add the lime zest.
Toss to combine.
Transfer to a serving bowl, garnish with the dry-roasted coconut and mint leaves and serve.
Choose seasonal fruits with different textures and spice them up with the dressing.
Instead of coleslaw or potato salad, serve this salad with barbecued steak, pork chop, chicken or hamburger.