Coconut Salad

Ingredients

• 1 coconut
• 1 Lime
• 1 tbsp Rice vinegar
• Salt
• sugar
• 1 tsp mustard seeds
• white pepper
• red peppercorns
• lemon leaf (for garnish)

Instructions

1. 1.

   Open the coconut: first puncture two eyes, pour out the coconut milk and catch it for later use. After drilling the holes, tap the center of the coconut with a heavy knife blade or hammer while rotating the nut along its longitudinal axis. After a few turns the shell will crack open. Chop it further and lift the shell pieces away from the flesh.

2. 2.

   Grate the flesh roughly. Squeeze the lime, mix the juice with rice vinegar, and season with salt, sugar, and a pinch of white pepper. Marinate the coconut shreds in this dressing and refrigerate. Distribute the chilled salad into small bowls, sprinkle mustard seeds and red peppercorns on top, and serve garnished with a lemon leaf.