Salad With Coconut Lime Dressing

Here’s a suggestion for a fun salad with a zesty dressing.

Add quantities to suit your taste:

Cooked quinoa
Toasted cashews
Capsicum / pepper
Cannellini beans
Fresh mint
Fresh basil

¼ cup of coconut milk
3 tablespoons of lime juice
1 tablespoon peanut butter
1 tablespoon of honey / agave
2 teaspoons of soy sauce / tamari / gluten-free soy sauce

1. Chop up vegetables and gently combine in a bowl.
2. Stir through cashews and quinoa.
3. Mix up coconut lime dressing in a separate bowl. Let sit for a few minutes. If it is too gluggy, heat gently on a low heat in a small saucepan. Let cool before pouring on salad.
4. Pour dressing over salad or serving as a dipping sauce on the side.

SOURCE: Vegematarian original


3 Comments Add yours

  1. natalieh90 says:

    Delicious! Love the asian edge to the dressing.

  2. heather says:

    Can’t wait to make it. Shouldn’t the cashews be raw. I was told toasting nuts makes their oils rancid. I would love to know your thoughts.

    1. vegematarian says:

      Hi Heather. Thanks for your comment. Hmmm I’m not sure because I never keep toasted cashews long enough but haven’t had any issues so far. I love their nutty flavour when they’re toasted. Happy cooking 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s