This great salad is from Use Real Butter . Chris wants to name it. I’ll take suggestions if you have them because he wants to call it Hipster Salad.
The recipe Jen gave was really for this coconut-lime-cilantro salad dressing. She invented the salad it went on, and I copied it verbatim because it looked so delicious.
I would halve the dressing recipe next time; it makes tons, and the dressing only keeps for a couple of days. The salad is light and fresh, with lots of crunch, and a slight creaminess thanks to the coconut milk. I used brown rice noodles the first time, and whole wheat spaghettini the next day. Both worked well. What would you call it?
Coconut Lime Cilantro Salad
From Use Real Butter
Makes 2 cups dressing
1 cup fresh cilantro leaves, rinsed and packed
3 tbsps fresh lime juice
1 lime, grated zest of
1 tbsp rice wine vinegar
1 cup coconut milk
1 tbsp sugar
2 tbsps oil
salt to taste
chili pepper flakes or garlic chili paste to taste
cooked noodles or shredded lettuce red
shredded fresh spinach
julienned mung bean sprouts
unsweetened coconut flakes, toasted
peanuts,toasted and coarsely ground
1. Combine the cilantro, lime juice, lime zest, vinegar, coconut milk, sugar, oil, salt, and chili paste or flakes (optional) in a blender. Blend the ingredients together well. Refrigerate.
2. Assemble the salad or noodle ingredients in a bowl and pour dressing over top.
3. Sprinkle with toasted coconut and peanuts.
Pairs well with a hot sunny day.