Coconut-Lime Wedge Salad

By Sue Li

Updated July 20, 2025

  • Armando Rafael for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
5(64)
Comments
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This recipe provides the essential texture found in a classic wedge salad, but updates the flavors for summer, with a coconut vinaigrette and crunchy, sweet-savory coconut crumbles. Sweetened with agave or maple syrup and baked until crisped, the coconut flakes serve as a plant-based alternative to the usual bacon found in the wedge. The crumble can be prepared in advance, and can even be eaten as a snack on its own or put on top of a scoop of cottage cheese. The coconut-lime dressing is a little nutty and tangy, and makes this cooling salad very refreshing on hotter days and beyond.

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Ingredients

Yield:4 servings

  • 1 cup unsweetened coconut flakes

  • 1 tablespoon agave or maple syrup

  • Kosher salt and freshly ground black pepper

  • 1 tablespoon nutritional yeast

  • ¼ cup coconut milk

  • 3 tablespoons lime juice

  • 1 small shallot, finely chopped

  • 1 garlic clove, finely grated

  • 1 small head iceberg lettuce, cut into 8 wedges

  • 2 Persian cucumbers, thinly sliced

  • 4 radishes, thinly sliced

  • ¼ red onion, thinly sliced

  • 2 cups mixed tender herbs, like basil, mint or cilantro

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

19 grams carbs; 230 calories; 1 gram monosaturated fat; 15 grams saturated fat; 17 grams fat; 7 grams fiber; 505 milligrams sodium; 6 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. In a medium bowl, toss coconut flakes, maple syrup, ½ teaspoon salt and ¼ teaspoon black pepper. Use your hands to rub the seasoning onto the coconut flakes, and spread the mixture onto a parchment-lined baking sheet in a single layer. Bake until the coconut flakes are golden on the edges, 8 to 12 minutes, rotating once. Remove from the oven and sprinkle nutritional yeast all over the toasted flakes while they are warm; set aside to cool.

  2. Step 2

    In a small bowl, whisk together coconut milk, lime juice, shallot, garlic and 1 teaspoon salt.

  3. Step 3

    Arrange the iceberg wedges on a serving platter and scatter the cucumber slices, radish slices and red onion on top. Drizzle the coconut dressing all over the wedges and sprinkle with the coconut flakes. Top with herbs and serve immediately.

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Ratings

5 out of 5
64 user ratings
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Comments

Anika

Too hot here to run the oven so made the coconut topping on the stovetop. Delish salad. Will make it again!

Caitlin

Awesome salad! The nutritional yeast gives a nice boost of umami to the combo of tangy dressing and sweet crumble, and rounds it out nicely. I used the rest of the can of coconut milk to poach some shrimp for a light lunch. Already planning to make this for my next dinner party.

Vic S

@Debbie D The Nutritional Yeast gives it a nice bottom punch of flavor that rounds out the notes: sweet, tangy, and pairs with the luxe of the coconut milk. Hubby is an iceberg lettuce fan. I’m not without good reason. This is one of those reasons. Can’t wait to try this.

Lara

Made as written - tastes lovely! It's kind of like a salad roll but without the rice paper. The coconut flakes could use even a tiny bit more maple syrup. I used mint & cilantro. It's a bit thin as far as a meal. It would be a good starter. I poached some shrimp in coconut milk with red curry paste, which added some protein and interest. Really great - naturally vegan & gluten-free if you need those options as well. I'd make it again!

nicole

Delicious. Used mint and basil. Dressing was a little strong but we also wanted more. Nest time I would double and lime and coconut milk and cut back a little on the scallions

SueS

I made this for my dinner and a movie group and it was a hit!

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