Ginger Green Apple Sweet Onion and Coconut Salad
Bright, zesty, and irresistibly refreshing, this Ginger Green Apple Sweet Onion and Coconut Salad is a burst of vibrant flavors and textures perfect for any occasion. Crisp green apples meet the sweetness of tender onions, while freshly toasted shredded coconut adds a delightful crunch. A citrusy ginger-lime dressing, lightly sweetened with honey, ties everything together with a tangy and slightly spicy kick. Finished with fragrant cilantro leaves, this salad is as visually stunning as it is delicious. Quick and easy to prepare in just 20 minutes, this healthy, gluten-free dish is ideal as a side or a light lunch. Perfect for showcasing fresh, wholesome ingredients, it’s a must-try for anyone seeking a unique and flavorful salad recipe!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 whole Green apples
- 1 small Sweet onion
- 1 tablespoon Fresh ginger
- 0.5 cup Shredded coconut
- 2 tablespoons Fresh cilantro leaves
- 2 tablespoons Lime juice
- 1 tablespoon Olive oil
- 1 teaspoon Honey
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Toast the shredded coconut: Place the shredded coconut in a dry, non-stick skillet over medium heat. Stir continuously for about 3-5 minutes until it turns golden brown and fragrant. Remove from heat and set aside to cool.
Prepare the apples: Core and thinly slice the green apples into matchstick-like pieces. Alternatively, use a mandoline slicer for uniform slices. Place the apple slices in a bowl and toss with 1 tablespoon of lime juice to prevent browning.
Slice the onion: Peel and thinly slice the sweet onion into rings or half-moons. Add it to the bowl with the apples.
Grate the ginger: Peel the fresh ginger and grate 1 tablespoon using a fine grater or microplane.
Make the dressing: In a small bowl, whisk together the grated ginger, remaining 1 tablespoon of lime juice, olive oil, honey, salt, and black pepper until well combined.
Combine the salad: Pour the dressing over the apples and onions. Gently toss until everything is evenly coated.
Add final touches: Sprinkle the toasted coconut and fresh cilantro leaves over the salad. Toss lightly to combine.
Serve: Transfer the salad to a serving dish and enjoy immediately, or refrigerate for up to 1 hour before serving.
Nutrition Facts
Calories |
657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 620 mg | 27% | |
| Total Carbohydrate | 80.6 g | 29% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 51.6 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 908 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
