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.
Serves: 4 | Total Time:
Spicy Thai Coconut Dressing
- 1/2 cup canned 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 Salad
- 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
- Make the dressing: Whisk all ingredients together. Use a cucumber slice or carrot slice to taste, adding salt or adjusting as necessary.
- 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).