Bean Sprouts And Broccoli Slaw Salad With Coconut-Ginger Dressing

• 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

1. 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.
2. 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.
3. 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.

coconut, ginger, green onion, lightcolored miso, vegetable broth, rice vinegar, dark vegan sugar, tamarind concentrate, soy sauce, salad, mung bean sprouts, broccoli slaw, slivered red bell pepper

Taken from www.epicurious.com/recipes/member/views/bean-sprouts-and-broccoli-slaw-salad-with-coconut-ginger-dressing-52710181 (may not work)