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.
REFRESHING COCONUT LIME SORBET
Perfect summertime treat. If you don't have an ice cream maker, you can freeze sorbet in a shallow bowl or dish overnight.
Provided by drewface
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 3h
Yield 10
Number Of Ingredients 5
Steps:
- Mix coconut cream, coconut water, lime juice, lime zest, and coconut extract together in a bowl. Cover with plastic wrap and chill in the refrigerator until flavors combine, at least 1 hour.
- Pour coconut mixture into an ice cream maker and freeze according to manufacturer's instructions. Cover and store in the freezer until firm, about 1 1/2 hours.
Nutrition Facts : Calories 193.7 calories, Carbohydrate 29.6 g, Fat 8.6 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 8.1 g, Sodium 38 mg, Sugar 27.1 g
CHILI LIME VINAIGRETTE DRESSING
I got this recipe from a lady who always serves it with a grilled salmon and leafy greens salad, using feta crumbles, red onions, and carrots. If you don't want it as spicy, you can cut back on the red pepper flakes but we love it just the way it is.
Provided by Amanda Sheumaker
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 8h10m
Yield 62
Number Of Ingredients 6
Steps:
- Whisk lime juice, soy sauce, brown sugar, olive oil, garlic, and red pepper flakes together in a bowl until creamy and smooth. Cover bowl with plastic wrap and refrigerate overnight to 8 hours.
Nutrition Facts : Calories 46.8 calories, Carbohydrate 5.8 g, Fat 2.7 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 0.4 g, Sodium 408.9 mg, Sugar 3.9 g
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
SPICY COCONUT DRESSING
Steps:
- Whisk together coconut cream and juice. Stir in green onions, curry powder, green chile and salt. Serve over thinly sliced jicama, red onion and orange sections.
COCONUT SHRIMP WITH LIME DRESSING
Steps:
- In a large heavy bottom saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-fryer thermometer inserted in the oil reaches 350 degrees F. (If you do not have a thermometer a cube of bread will brown in about 3 minutes.)
- In a bowl whisk together the egg whites, cornstarch, salt, and pepper, to taste. Dip the shrimp into the egg mixture, and then press the shrimp into the coconut flakes, coating well on both sides.
- Fry the shrimp in batches until coconut is golden, about 2 to 3 minutes. Drain on paper towel. Serve immediately.
- Dress shrimp with lime dressing and garnish with watercress leaves.
- Combine ingredients in a small bowl, and chill until ready to serve.
SESAME TOFU WITH COCONUT-LIME DRESSING AND SPINACH
Coated in panko and sesame seeds, tofu takes on a splendid crunchiness that contrasts with sautéed spinach in this 30-minute dish. It comes together under a fragrant coconut-lime dressing - which you can double, then toss with salad. Swap out the spinach to your taste: Try this with mustard greens or chopped collard greens, adjusting the cooking time accordingly. Be careful when handling the uncooked tofu once it is breaded, as the breading is delicate. Using a pair of kitchen tongs or two forks to grab the tofu from the sides will help prevent its crumbling or falling apart. Serve this satisfying main by itself, or alongside a bowl of rice.
Provided by Nik Sharma
Categories dinner, weekday, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Prepare the dressing: In a medium bowl, whisk together coconut milk, lime zest and juice, sambal oelek and brown sugar until sugar dissolves completely. Slowly stream in the sesame oil and whisk until the mixture is emulsified and creamy. Taste and season with salt as needed; set aside. (You'll have 3/4 cup dressing. Save any extra in an airtight container in the refrigerator.)
- Prepare the tofu: Pat the tofu dry with a clean kitchen towel or paper towel. In a medium bowl, whisk together panko, sesame seeds and black pepper. Season the mixture generously with salt. In a second medium bowl, lightly whisk the egg whites. Using a pair of kitchen tongs, dip the tofu slices one at a time in the egg whites and coat well. Transfer to the bowl with the panko mixture, coating well on all sides, then move to a clean plate. Repeat with remaining tofu slices.
- Line a large plate with paper towels. Heat 2 tablespoons oil in a medium (10-inch) cast-iron or stainless-steel skillet over medium-low. Working in batches to avoid crowding, pan-fry the tofu until golden brown, about 2 minutes per side. (Don't overcook, or the sesame seeds will turn bitter.) Transfer the fried tofu slices to the prepared plate. Repeat with the remaining tofu, adding oil and wiping out the pan as needed.
- Prepare the spinach: Wipe out the skillet, and heat 2 tablespoons oil over medium. Add the shallot and sauté until translucent, 2 to 3 minutes. Add garlic and cook until fragrant, 45 seconds, taking care not to scorch the garlic. Add the spinach by the handful, increasing the heat after the first handful and allowing the greens to wilt before adding more. Sauté until wilted and most of the liquid evaporates, about 10 minutes. Add the soy sauce and black pepper, and fold to coat well. Taste and add salt as needed. Remove the skillet from the heat.
- Place spinach in a serving bowl. Add fried tofu on top, and drizzle with half of the coconut-lime dressing. Sprinkle the chives over the tofu, and serve immediately, with more dressing on the side.
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
SPICY COCONUT DRESSING
The heat of red chile is offset by creamy coconut milk for a perfect balance of spicy and sweet. Try it over a shrimp-studded salad.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 7
Steps:
- Shake together coconut milk, chile, scallion, lime juice, mint, oil, and salt.
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