Ingredients
Sauce:
1/4 cup plus one tablespoon toasted coconut (reserve 1 tbsp. for garnish)
1 tablespoon peeled and coarsely chopped ginger
1 tablespoon chopped green onion (shallots may also be used)
1 teaspoon light-colored miso
1/3 cup vegetable broth
1/8 cup seasoned rice vinegar
1/4 cup dark vegan sugar (palm sugar, if available, but both turbinado and demerara work well)
1/4 teaspoon tamarind concentrate (or 1/8 cup tamarind liquid)
2 teaspoons soy sauce
Salad:
4 cups mung bean sprouts
4 cups broccoli slaw (shredded broccoli stems, cabbage, and carrots)
1/2 cup slivered red bell pepper
Preparation
Toast the coconut and set one tablespoon of it aside. Place the other 1/4 cup of toasted coconut into the blender along with the other sauce ingredients. Blend until relatively smooth, scraping the sides of the blender as needed.
Bring a large pot of water to boil; once it’s boiling, add the mung bean spouts, cover, and cook for 2 minutes after the water returns to a boil. Drain them immediately in a colander and rinse with cold water. Shake them dry.
Combine the sprouts, broccoli slaw, and red pepper in a large bowl and toss with the dressing. Refrigerate until ready to serve (the longer, the more flavorful). Garnish with reserved coconut just before serving.
