Lychee & Herb Salad with Spicy Coconut Cream

Written by on in Salad, Vegan

This is no ordinary salad. It is a warm/cold, salty/sweet, and crunchy/creamy amalgamation of deliciousness. I first had a salad similar to this at Rose’s Luxury in DC. It’s a combination of flavors that I’ve never had. The coconut cream is the foundation. The veggie sausage (could be pork sausage if you don’t care about animals) provides the spicy and meaty texture. The herbs brighten it up. The nuts are salty and crunchy. The flavor from the onions and fried garlic contrasts the salty and sweet. It’s a perfect dance on the tongue. You’re gonna want multiple mouthfuls.

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Ingredients

  • Coconut whipped cream

  • 2 13.5 oz Canned coconut milk

  • 1 Habanero, sliced in half vertically

  • 1 1/2 tsp palm sugar

  • 1 tsp salt

  • 1 tsp Champagne vinegar
    (substitute white wine if you’re nasty)

  • Salad

  • 20 oz Canned lychee

  • 6 Cloves garlic, sliced

  • 1 Small red onion
    (sliced an soaked in water for 1 hour)

  • 8 oz Veggie Sausage
    (I prefer gimme lean for this recipe)

  • 2 cups Fresh herbs
    (cilantro, Thai basil, mint, and chives)

  • 1/2 c roasted salted peanuts, crushed

  • 1 Jalapeno

  • 1 Lime

  • 1/4 cup neutral oil

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Directions

  • To make coconut cream: Bring 2 cans of coconut milk to slow simmer over medium high heat. Add halved habanero chile, salt, sugar, and vinegar. Turn off heat and let sit for 30 mintues to 1 hour. The longer it sits the spicier the cream will be. After it cools pour through a sieve and let sit. After it is cool, pour in whip cream canister. Refrigerate for at least 1 hour. Secure the lid and charge with NO2. These are general instructions.
  • Heat oil in nonstick saute pan. Add 1 slice of garlic. When garlic starts to sizzle, add the remaining garlic. Fry until golden brown. Do not burn! This isn’t the time to flip through Tiktok. After golden brown remove garlic with slotted spoon and drain on paper towels.
  • Brown the veggie sausage in the heated oil. You want bite size pieces that are nice and brown on all sides. You can extra seasoning here depending on what brand you use. I like to just sprinkle it with garlic powder and crushed red pepper (optional).
  • Drain onions and dry on paper towels.
  • To assemble the salad, fill the bottom of a wide bowl with whipped coconut cream, top with veggie sausage, 5-6 lychee, red onions, fresh herbs (chopped and mixed), crushed peanuts, thinly sliced jalapeno, fried garlic. Garnish with a lime slice.
  • To eat, squeeze lime over the top. Mix. Foodgasm.
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