Thai salad with coconut milk: Submitted by: Jim | Date Added: 29 Jan 2012
Listed in: Salads

1 / 2 pound Chinese cabbage (200 g)
3 stalks celery, medium
2 medium carrots
1 / 2 box of 14 oz (398 ml) of baby corn
4 green onions

For the sauce:

2 limes
5 tbsp. soup of coconut milk
3 tbsp. tablespoons of peanut butter
1 / 2 tsp. teaspoon Tabasco sauce
1 tbsp. tsp fish sauce or soy sauce (optional)
Salt and black pepper

Wash and drain the cabbage leaves. Chop coarsely and place in a bowl.

Taper and wash the celery. Scrape the carrots. Cut into strips these ingredients and pour into the bowl.

Wash the baby corn and onions. Cut them into pieces, diagonally and add to salad.
Prepare the sauce: squeeze the limes. Pour 3 tablespoons of juice into a cup with a lid. Add the coconut milk, peanut butter, Tabasco sauce, and possibly the fish sauce or soy sauce. Salt and pepper. Close the lid and shake.

Pour over salad, toss and serve ausssitôt.

Makes 4 servings

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