Vegetable salad with coconut dressing


  • 200 g (7 oz) Chinese cabbage (wombok), torn into pieces
  • 3 stalks celery, thinly sliced
  • 2 carrots, cut into thin matchsticks
  • 4 spring onions (scallions), thinly sliced
  • 200 g (7 oz) fresh or canned baby corn, sliced
  • juice of 2 limes
  • ⅓ cup (80 ml) low–fat coconut milk
  • 2 tablespoons smooth peanut butter
  • ½ teaspoon chilli sauce
  • 1 teaspoon fish sauce or soy sauce


  1. Put the cabbage, celery, carrot, spring onion and baby corn in a salad bowl and toss well to combine.
  2. To make the coconut dressing, put 2 tablespoons of the lime juice into a screwtop jar.
  3. Add the coconut milk, peanut butter, chilli sauce and fish sauce.
  4. Season with salt and freshly ground black pepper and shake well to combine.
  5. Taste and adjust with the remaining lime juice, if needed.
  6. Pour the dressing over the vegetables and toss together to combine.
  7. Serve immediately.

Serves 4
Preparation: 15 minutes
Cooking: Nil


Low Fat No Fat Asian Cooking

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