co­conut cream

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.”

donna hay - - WE LOVE . STAFF SHORTCUTS - Am­ber, food ed­i­tor


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.

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