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Ginger Green Apple Sweet Onion And Coconut Salad Recipe

Experience a burst of refreshing flavors with this vibrant salad! Sweet green apples, spicy ginger, and tangy sweet onion dance beautifully with creamy coconut flakes, all elevated by a fragrant homemade lemon verbena oil. This Jean-Georges Vongerichten-inspired recipe is incredibly easy and quick to make, perfect for a light lunch, side dish, or summer appetizer. The homemade lemon verbena oil (makes about 1/2 cup) adds an exquisite touch, and can also be used to dress steamed vegetables, sautéed fish or chicken, or create a stunning vinaigrette. Pair it with a crisp German Riesling for a truly unforgettable culinary experience! #saladrecipe #ginger #greenapple #coconut #lemonverbena #jean-georgesvongerichten #easyrecipe #summerrecipe #healthyrecipe #riesling

Prep Time 15 mins
Cook Time 10 mins
Calories 322.6 kcal
Protein 1g
Rating 5.0 (2 Reviews)
Ginger Green Apple Sweet Onion And Coconut Salad

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Ginger Green Apple Sweet Onion And Coconut Salad

  • Granny Smith Apples
  • Sweet Onion
  • 1/4 cup grated fresh ginger
  • Fresh Coconut
  • Fresh Lemon Juice
  • 1/4 cup chopped fresh basil
  • Salt & Freshly Ground Black Pepper
  • Lemon Verbena Leaves
  • Grapeseed Oil
  • 1/2 teaspoon sea salt (for the oil)

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How to Make Ginger Green Apple Sweet Onion And Coconut Salad

  1. **Make the Lemon Verbena Oil:** In a blender, combine 1 cup fresh lemon verbena leaves and 1 cup extra virgin olive oil. Blend for 2 minutes until well combined.
  2. Pour the mixture into a jar, cover, and let stand in a cool, dark place for 1 hour. Strain the oil through a fine-mesh sieve, pressing on the solids to extract as much oil as possible.
  3. Season the lemon verbena oil with 1/2 teaspoon of sea salt.
  4. **Prepare the Salad:** In a large bowl, gently toss together 2 medium green apples (cored and thinly sliced), 1/2 medium sweet onion (thinly sliced), 1/4 cup grated fresh ginger, 1/4 cup unsweetened shredded coconut, 2 tablespoons fresh lemon juice, and 1/4 cup chopped fresh basil.
  5. Season the salad with salt and freshly ground black pepper to taste.
  6. Add 3 tablespoons of the lemon verbena oil to the salad and toss gently to combine.
  7. Serve immediately and enjoy! Optional: Garnish with extra lemon verbena sprigs and a sprinkle of sea salt.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

35g

Fat

28g

Carbs

4g

Recipe Tags (Choose a tag and find related recipes!)

15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Salads Condiments Etc Fruit Vegetables Asian Easy Dinner Party Kid Friendly Vegan Vegetarian Herb And Spice Mixes Nuts Dietary Cooking Mixes Apples Coconut Onions Brunch Taste Mood To Go 3 Steps Or Less