Vegetables With coconut dressing

Vegetables With coconut dressing


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Creamy coconut milk, smooth peanut butter and fiery chilli sauce are combined with lime to dress this Asian-style salad of fresh crunchy vegetables and Chinese greens.

Pat Alburey

Serves: 4 

  • 200g Chinese cabbage
  • 3 medium stalks celery
  • 2 medium carrots
  • 4 spring onions
  • 200g baby corn
  • For the dressing
  • 2 limes
  • 4 tablespoons coconut milk
  • 2 tablespoons smooth peanut butter
  • ½ teaspoon chilli sauce
  • 1 teaspoon Thai fish sauce or light soy sauce, optional
  • Salt and black pepper

Preparation:20min  ›  Ready in:20min 

  1. Rinse and dry the Chinese cabbage, tear into pieces and put into a salad bowl.
  2. Trim the celery and peel the carrots. Cut into thin matchsticks and add to the bowl.
  3. Trim the spring onions and slice them and the baby corn diagonally; add both to the salad.
  4. To make the coconut dressing, squeeze 2 tablespoons juice from the limes and pour it into a screwtop jar. Add the coconut milk, peanut butter, chilli sauce, fish or soy sauce, if using, and season. Shake well to combine. Taste and adjust the seasoning.
  5. Pour the dressing over the salad vegetables and toss well together to combine. Serve immediately.


good source of vitamins A, B group, C, E and folate.


Chinese cabbage looks like pale, elongated cos lettuce, which can be substituted if necessary. The whole vegetable can be eaten, apart from any tattered outer leaves.

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