Prep Time:
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Prep Time:
- 10 mins
Ingredients:
- 1/3 cup vegetable oil
- 1 medium shallot, thinly sliced into rings
- Kosher salt
- 1/4 cup unsweetened coconut flakes
- 1/4 cup chopped fresh chives
- 1 tablespoon finely grated lime zest
- 1/2 cup mint leaves, divided
- Freshly ground black pepper
- 1 pound sugar snap peas, halved
- 2 cups pea shoots (tendrils), torn into large pieces
- 2 tablespoons fresh lime juice
- 2 teaspoons fish sauce
- Flaky sea salt
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Ingredients:
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Preparation:
- Heat oil and shallots in a small saucepan over medium-high. Stir occasionally until golden brown and crisp, 5–8 minutes. Transfer shallots to paper towels; season with kosher salt. Pour shallot oil into a small bowl; let cool.
- Meanwhile, toast coconut in same saucepan over medium, stirring occasionally, until edges are golden brown, about 3 minutes. Transfer to a bowl; let cool. Add chives, lime zest, fried shallots, and 3 Tbsp. finely chopped mint and toss; season gremolata with kosher salt and pepper.
- Toss snap peas, tendrils, lime juice, fish sauce, remaining torn mint leaves, and 3 Tbsp. shallot oil in a medium bowl; season with flaky sea salt and pepper. Let sit 5 minutes. Serve topped with gremolata.
For the dressing
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none
Preparation:
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Produce on this:
- Coconut
- Mint
- Sugar Snap Peas
- Lime
- Jalapeno
- Lime Juice
- Chive Flower
Nutritional Facts:
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All Around the World
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Produce on this:
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DRY COCONUT
MINT
