Coconut Courgette Shreddy
Prep: 20 mins
Cook: 3 mins
This super speedy, shreddy salad is superb with its Thai-style coconut dressing, fresh summer courgettes and crunchy lettuce leaves.
This recipe is a:
See this week's box.
Ingredients you'll need
- A 200ml tin of coconut milk
- 1 lime
- A thumb of ginger
- 2 courgettes
- 1 lettuce
- 1 chilli
- A handful of mint
- 1 red onion
From your kitchen
- Sea salt and freshly ground pepper
- 2 tbsp olive oil
Step by step this way
- 1.
Whisk the coconut milk with the lime zest and juice in a large mixing bowl. Season well. Peel and grate 1 tbsp ginger. Add it to the bowl.
- 2.
Coarsely grate your courgettes into the dressing. Slice the base from your lettuce. Separate the leaves. Gently fold everything together.
- 3.
Thinly slice the chilli. Strip the mint leaves from the stalks. Roughly chop, saving a few small leaves as a garnish. Fold the chopped mint and most of the sliced chilli over the salad.
- 4.
Halve, peel and thinly slice your onion. Set a large frying pan over a high heat. Add 2 tbsp oil. Fry the onion with a pinch of salt till golden and crisp.
- 5.
Divide your salad between plates. Top with the crispy onions. Finish with the reserved mint and chilli.
