Spicy Thai Coconut Salad

Salad rut: when you want to make an salad but your fall back green salad combination sounds so... meh. I get into salad ruts a lot. Recently I realized that this blog is not representative of the fact that I eat salads with probably half of my meals. Dotted with more Paleo baked goods than fresh veggies, it seemed misrepresentative (my daily green salad just didn't feel like it warranted a story, you know?). 

My fallback is balsamic vinaigrette drizzled over a bed of greens with whatever vegetables are in season. It's actually my favorite -- it's easy to whip up, and the addition of different herbs can make it seem new. But some days, I just get into a salad rut. Balsamic seems boring. That's when I reach into the fridge and start tinkering with ingredients we already have to create something new. 

This "dressing" is exactly that: left over coconut milk, a scoop of curry paste from that opened over-sized jar, a splash of lime juice. It's creamy and spicy, and completely new. Good-bye, salad rut! Hello, Thailand in my mouth! It's unlike any salad dressing I've ever had, which is exactly what I needed. 

Spicy Thai Coconut Salad

Spicy Thai Coconut Dressing (recipe below)

1 cucumber

1 red bell pepper

1 orange bell pepper

2 large carrots

2 tablespoons fresh cilantro, minced

2 tablespoons fresh basil, minced

1 green onion, sliced


Julienne the cucumber and carrots. Slice the bell peppers into thin pieces. Toss the vegetables with the cilantro, basil, and green onion. 

When ready to serve, toss with dressing to taste. (I find the dressing to have enough a strong enough flavor that I can use only a small amount).


Thai Coconut Dressing:

1/2 cup coconut milk

3 tablespoons lime juice

 1 tablespoon honey 

1-2 teaspoons thai curry paste (green or red), depending on spice tolerance

Salt to taste


Whisk all ingredients together. Use a cucumber slice or carrot slice to taste, adding salt or adjusting as necessary.