Thai Vegetable Salad with Coconut, Lime and Chilli Dressing - 15 July 2016

Thai Vegetable Salad with Coconut, Lime and Chilli Dressing

Serves 2-4

Ingredients

  • 2 large carrots, spiralised or cut with a julienne peeler
  • ½ red pepper, diced
  • 2 handfuls baby sweetcorn, quartered
  • 2 handfuls sugar snap peas, sliced
  • 2 spring onions, sliced
  • 1 tbsp chopped fresh coriander
  • handful roasted peanuts or pine nuts
  • DRESSING:
  • 8 tbsps coconut cream
  • ¼-½ red chilli, very finely diced
  • 2 tbsps lime or lemon juice
  • 2 tsps mild tasting runny honey
  • 2 tsps ginger juice (squeeze from grated ginger)
  • Salt and pepper

This is a really delightful salad made rather special because of the delicious dressing. If you have too much dressing just pop the remainder in the fridge for another day. It will keep for 4-5 days.

 

1 To make the salad, just toss all the ingredients together.

2 To make the dressing, whisk together the ingredients and season to taste with salt and pepper. Drizzle the dressing over the salad when ready to eat.