Coconut And Lime Salad Dressing Recipes
COCONUT-LIME DRESSING
This dressing is delicious on a colorful cold noodle salad with shrimp.
Provided by Claire Saffitz
Categories Bon Appétit Coconut Salad Dressing Lime Lime Juice
Yield 1 cup
Number Of Ingredients 6
Steps:
- Whisk coconut milk, lime juice, fish sauce, shallot, and brown sugar in a small bowl until smooth. Gradually add oil, whisking constantly until emulsified.
- Do Ahead:
- Dressing can be made 1 day ahead. Cover and chill.
COCONUT LIME SALAD DRESSING
Make and share this Coconut Lime Salad Dressing recipe from Food.com.
Provided by Rainette
Categories Salad Dressings
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together in a clean jar or bottle.
- Shake vigorously till well combined.
- Serve immediately.
Nutrition Facts : Calories 82.2, Fat 6.6, SaturatedFat 5.8, Sodium 20.1, Carbohydrate 6, Fiber 1, Sugar 4.1, Protein 1.2
COCONUT AND LIME SALAD DRESSING
Great little dressing which is quick and simple. Toss with salad leaves, stir through rice or dip dim sum in it. Will keep for upto five days in a sealed container
Provided by PinkCherryBlossom
Categories Coconut
Time 5m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients and mix well.
Nutrition Facts : Calories 38.8, Fat 3.5, SaturatedFat 3, Cholesterol 1, Sodium 89.5, Carbohydrate 2.1, Fiber 0.1, Sugar 0.6, Protein 0.8
TOSSED SALAD WITH MANGO, ROASTED COCONUT AND LIME VINAIGRETTE
Provided by Robert Irvine : Food Network
Time 1h45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F.
- Place coconut on a towel, and with a mallet (or hammer) and punch (or clean screwdriver), tap "through-holes" into at least 2 of the "eyes" (recessed spots) of the coconut and drain out the liquid. Place the coconut on a baking sheet and roast it for about 1 hour. Microwave the limes in a small bowl to release essential oils and set aside to cool.
- When coconut is cool enough to handle, place on a towel and break open with mallet. Shave the roasted "meat" out of the coconut with a paring knife and briefly set aside. Peel the mangoes, cut the fruit away from seed, and then dice small. Peel the carrots, and use a vegetable peeler to shave carrots into ribbons. Slice onion as thin as possible. Cut tomatoes into wedges.
- Prepare vinaigrette by squeezing limes into a small bowl (remember to add essential oils). Mix in vinegar, habanero, and hot sauce. Drizzle the oil into the mixture slowly while whisking constantly, to thicken dressing. Season with salt and pepper to your liking.
- Cut lettuce into 1/2-inch wide pieces and place in bowl, and add tomatoes and carrots. Lightly toss in the dressing. Top with onions, coconut, and mangoes.
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