michelle picker cooks

Here’s a simple and wonderfully refreshing salad to serve with any South-East Asian dish.

First, and most importantly, buy a young coconut with very soft flesh. These can generally be bought already peeled and wrapped in plastic. Make 2 holes in the coconut and drain the water into a container. Break open the coconut and scoop the flesh out with a spoon before slicing finely. Slice some cucumber, also in long, thin slices and combine with the coconut. Add some very finely shredded kaffir lime leaves. Finally, for the dressing, combine some of the coconut water with lemon or lime juice and a little Vietnamese fish sauce to taste.