A vegan take on the national dish of Fiji, a fresh salad made with hearts of palm and vegetables marinated in lime juice and served in coconut milk.
5 from 1 vote
Prep Time 15 minutesmins
Cook Time 0 minutesmins
Marniating Time 15 minutesmins
Course Lighter Bite
Cuisine Fijian
Servings 2
Ingredients
400gtin hearts of palm
3limes2 juiced, one cut into wedges
1small red onionfinely diced
1green chillifinely diced
1yellow bell pepperfinely diced
10cherry tomatoescut in half
1yellow bell pepperfinely diced
½cucumbercut into 1cm cubes
200mlcoconut milk
Fresh corianderfinely chopped
Lettuce to serve
Instructions
Drain then slice the hearts of palm into 1cm thin discs. Place the discs in a bowl then squeeze over the juice of 2 of the limes. Add a good pinch of salt and mix well. Cover and let them marinate in the lime juice for at least 15 minutes. Stirring halfway.
Once the hearts of palm have been marinating for 15 minutes. Remove them from the lime juice while reserving the juice.
Add the hearts of palm to a bowl with the finely diced onion, chilli, yellow bell pepper, cherry tomatoes and cucumber. Pour over 1 tablespoon of the reserved lime juice and add a pinch of salt. Mix together well then add the coconut milk and the chopped fresh coriander. Mix again then taste for seasoning. We added another pinch of salt.
Serve your Vegan Kokoda on a bed of lettuce with a wedge of lime.