Thai Tossed Salad with Lime Dressing

In a small dry skillet, toast coconut over medium heat about 3 minutes until fragrant and lightly browned, stirring continuously; remove from heat and cool. For dressing, whisk together lime juice, canola oil, sugar, fish sauce and crushed red pepper in a small bowl; set aside.

Combine lettuce and basil; divide half among six short, wide glass tumblers. Top each with chopped red pepper, peanuts, remaining lettuce, green onion, mango and coconut. Whisk dressing again and drizzle over salads. Serve immediately.