I always have a can of coconut cream on hand. I blend it into vegetable soups for extra richness, or use it in a dairy-free creamy salad dressing for a little tropical flavour.”
GREEN PAPAYA AND CRAB SLAW WITH COCONUT LIME DRESSING
3 cups (240g) shredded green cabbage 1 small green papaya, peeled and shredded 1½ cups Thai basil leaves 1 tablespoon finely grated lime rind 500g cooked picked crabmeat+ 1 long green chilli, thinly sliced lime wedges, to serve
coconut lime dressing
¾ cup (180ml) coconut cream ¼ cup (60ml) lime juice 2 teaspoons caster (superfine) sugar 1 teaspoon fifish sauce To make the coconut lime dressing, place the coconut cream, lime juice, sugar and fifish sauce in a bowl and whisk to combine. Set aside.
Place the cabbage, papaya, basil, lime rind, crab and chilli in a large bowl and toss to combine. Pour half the dressing over the slaw and toss to combine. Serve the slaw with lime wedges and the remaining dressing on the side. Serves 4. + You can buy cooked picked crabmeat from your fishmonger.