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Shredded vegetable salad with red curry coconut dressing recipe

This salad is the perfect combination of hot and spicy and cool and crunchy for summer days

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

Ingredients

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What to do

  • 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 thoroughlynourishedlife.com

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