Ingredients

• 2 cups mung bean sprouts
• Kosher salt
• 1 cup thinly sliced snow peas
• 1 cup shredded peeled carrots
• 1 cup shredded purple cabbage
• 5 Thai chiles, thinly sliced
• 3 garlic cloves, thinly sliced
• 2 teaspoons finely chopped peeled ginger
• 1 tablespoon light brown sugar
• 1 teaspoon kosher salt, plus more
• 3 kaffir lime leaves, very thinly sliced, or 1 teaspoon finely grated lime zest
• 1 cup grated fresh coconut flesh or 1 unsweetened shredded coconut

Instructions

1. Cook sprouts in a large pot of boiling salted water 10 seconds. Transfer to a clean kitchen towel with a slotted spoon; let cool. Cooking in separate batches, repeat with snow peas, carrots, and cabbage (do cabbage last and keep it separate while cooling so it doesn’t color the other vegetables). Pat dry if needed.
2. Pulse chiles, garlic, ginger, brown sugar, and 1 tsp. salt in a food processor until very finely chopped. Transfer purée to a large bowl; add lime leaves, coconut, sprouts, peas, and carrots and toss to combine. Season with salt if needed.
3. Toss in cabbage just before serving.
4. Do Ahead Vegetables can be cooked and chile purée can be made 1 day ahead. Cover and chill separately.
5. Vegetables can be cooked and chile purée can be made 1 day ahead. Cover and chill separately.