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Photo: Jenny Huang
Active Time:25 minsTotal Time:25 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:25 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:25 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients⅓cupcoconut cream (see Tip)¼cupcalamansi juice (see Tip) or lime juice¼cupcoconut vinegar (see Tip) or cider vinegar2teaspoonsfish sauce (see Tip)1(14 ounce) canhearts of palm, rinsed and cut into matchsticks1cupdiced tomato½cupsliced shallots or red onion2Thai chiles, coarsely chopped8small leaves Boston lettuce or endive1scallion, sliced1tablespoonfried garlic (see Tip)1tablespoonfried shallots (see Tip)
Cook Mode(Keep screen awake)
Ingredients
⅓cupcoconut cream (see Tip)
¼cupcalamansi juice (see Tip) or lime juice
¼cupcoconut vinegar (see Tip) or cider vinegar
2teaspoonsfish sauce (see Tip)
1(14 ounce) canhearts of palm, rinsed and cut into matchsticks
1cupdiced tomato
½cupsliced shallots or red onion
2Thai chiles, coarsely chopped
8small leaves Boston lettuce or endive
1scallion, sliced
1tablespoonfried garlic (see Tip)
1tablespoonfried shallots (see Tip)
DirectionsWhisk coconut cream, calamansi (or lime) juice, vinegar and fish sauce in a large bowl. Add hearts of palm, tomato, shallots (or onion) and chiles. Toss to combine. Using a slotted spoon, transfer the salad onto lettuce leaves (or endive) and garnish with scallion, fried garlic and fried shallots.TipsThicker and richer than coconut milk, coconut cream is the solid part that rises to the top of canned coconut milk. It’s also sold separately. Skip anything labeled cream of coconut, which is sweetened and used to make things like cocktails.A tart and floral relative of the kumquat, calamansi is the predominant citrus used in Filipino cooking. Look for the juice bottled or frozen. Lime or lemon juice can be substituted.Made from the nectar of flowers from the coconut tree, coconut vinegar is mild, with a slightly sweet, coconutty aftertaste. It’s a staple throughout Southeast Asia and parts of India. Use it in marinades and dressings or to make pickled vegetables.Fish sauce is the ultimate umami sauce. Seek out one made with just anchovy, salt and water for the best flavor.You can find fried garlic and shallots premade at Asian markets and online. To make your own, heat 1/4 cup canola or avocado oil in a small skillet over medium heat. Add thinly sliced garlic cloves or shallots and cook, stirring often, until golden and crispy, about 2 minutes for garlic or 3 to 4 minutes for shallots. Using a slotted spoon, transfer to a paper-towel-lined plate to drain. Refrigerate any leftover flavored oil to use in savory recipes.Originally appeared: EatingWell Magazine, July/August 2021
Directions
Whisk coconut cream, calamansi (or lime) juice, vinegar and fish sauce in a large bowl. Add hearts of palm, tomato, shallots (or onion) and chiles. Toss to combine. Using a slotted spoon, transfer the salad onto lettuce leaves (or endive) and garnish with scallion, fried garlic and fried shallots.TipsThicker and richer than coconut milk, coconut cream is the solid part that rises to the top of canned coconut milk. It’s also sold separately. Skip anything labeled cream of coconut, which is sweetened and used to make things like cocktails.A tart and floral relative of the kumquat, calamansi is the predominant citrus used in Filipino cooking. Look for the juice bottled or frozen. Lime or lemon juice can be substituted.Made from the nectar of flowers from the coconut tree, coconut vinegar is mild, with a slightly sweet, coconutty aftertaste. It’s a staple throughout Southeast Asia and parts of India. Use it in marinades and dressings or to make pickled vegetables.Fish sauce is the ultimate umami sauce. Seek out one made with just anchovy, salt and water for the best flavor.You can find fried garlic and shallots premade at Asian markets and online. To make your own, heat 1/4 cup canola or avocado oil in a small skillet over medium heat. Add thinly sliced garlic cloves or shallots and cook, stirring often, until golden and crispy, about 2 minutes for garlic or 3 to 4 minutes for shallots. Using a slotted spoon, transfer to a paper-towel-lined plate to drain. Refrigerate any leftover flavored oil to use in savory recipes.
Whisk coconut cream, calamansi (or lime) juice, vinegar and fish sauce in a large bowl. Add hearts of palm, tomato, shallots (or onion) and chiles. Toss to combine. Using a slotted spoon, transfer the salad onto lettuce leaves (or endive) and garnish with scallion, fried garlic and fried shallots.
Tips
Thicker and richer than coconut milk, coconut cream is the solid part that rises to the top of canned coconut milk. It’s also sold separately. Skip anything labeled cream of coconut, which is sweetened and used to make things like cocktails.
A tart and floral relative of the kumquat, calamansi is the predominant citrus used in Filipino cooking. Look for the juice bottled or frozen. Lime or lemon juice can be substituted.
Made from the nectar of flowers from the coconut tree, coconut vinegar is mild, with a slightly sweet, coconutty aftertaste. It’s a staple throughout Southeast Asia and parts of India. Use it in marinades and dressings or to make pickled vegetables.
Fish sauce is the ultimate umami sauce. Seek out one made with just anchovy, salt and water for the best flavor.
You can find fried garlic and shallots premade at Asian markets and online. To make your own, heat 1/4 cup canola or avocado oil in a small skillet over medium heat. Add thinly sliced garlic cloves or shallots and cook, stirring often, until golden and crispy, about 2 minutes for garlic or 3 to 4 minutes for shallots. Using a slotted spoon, transfer to a paper-towel-lined plate to drain. Refrigerate any leftover flavored oil to use in savory recipes.
Originally appeared: EatingWell Magazine, July/August 2021
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Nutrition Facts(per serving)133Calories3gFat20gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
