Watercress Slaw With Toasted Coconut

• 3 tablespoons mayonnaise
• 3 tablespoons olive oil
• 1 tablespoon lime juice
• 1/2 teaspoon hot chili oil
• 1 teaspoon kosher salt
• A few grinds black pepper
• 2 bunches watercress, leaves and tender sprigs only
• 1/2 red onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1/2 cup desiccated, unsweetened coconut
• 1/2 cup chopped basil
• 1/2 cup chopped mint

1. In a small bowl, whisk together the mayonnaise, olive oil, lime juice, chili oil, salt and pepper.
2. Set aside.
3. In a large bowl, combine the watercress, onion and pepper.
4. Pour the mayonnaise mixture over the vegetables, toss to coat and refrigerate for at least 1/2 hour.
5. Meanwhile, heat a small, heavy skillet over medium heat.
6. Add the coconut and cook, shaking the pan, until the coconut is lightly browned, about 2 to 3 minutes.
7. Transfer to a small bowl and set aside to cool.
8. When ready to serve, toss the salad with the basil and mint.
9. Transfer to a bowl, garnish with the toasted coconut and serve.

mayonnaise, olive oil, lime juice, hot chili oil, kosher salt, black pepper, bunches, red onion, red bell pepper, unsweetened coconut, basil, mint

Taken from cooking.nytimes.com/recipes/5753 (may not work)