medibank be.
Previous Article
Next Article
Amy Chatwin

Amy Chatwin

Blogger, Thoroughly Nourished Life
Share on Twitter

Shredded Vegetable Salad with Red Curry Coconut Dressing Recipe

Lifestyle — Posted 05/01/15

This crisp, fresh salad from Thoroughly Nourished Life is the perfect combination of hot and spicy and cool and crunchy for the warm summer days ahead.

Note: If you are cooking for younger or more delicate tummies you can reduce the red curry paste or just use a sprinkling of curry powder instead.  If you want to make this ahead of time, simply leave the salad and dressing separate until serving. The dressing recipe makes a large quantity. If you do not use the whole amount it will last up to four days in an airtight container in the fridge.

Serves: 2 generously


2 medium carrots

1 medium zucchini

1/2 medium red capsicum

2 stalks green (spring) onion

1/2 bunch fresh coriander

2/3 cup light coconut milk

Juice of 1 lime

1 large garlic clove, crushed

1 1/2 tablespoons red curry paste

2 tablespoons chopped macadamia nuts


1. Julienne (or very thinly slice) carrots and zucchini and place in a large bowl.

2. Thinly slice red capsicum and green onions and add to bowl.

3. Roughly chop coriander and add to vegetables. With clean hands (or salad servers) toss everything until well mixed.

4. To make dressing: whisk together light coconut milk, lime juice, crushed garlic, and red curry paste.

5. Pour desired amount of dressing (see note) over salad and sprinkle with macadamia nuts. Serve immediately.

Discover more of Amy’s delicious recipes at

Extra     Try more salad recipes and vegetarian recipes from our collection.  
React   Interesting Informative Useful
Tags   Lifestyle Food Recipes Vegetarian recipes Salad recipes
You might also like
X Click to close

be. recipes

Receive the latest be. recipe direct to your inbox.