Coconut Courgette Shreddy
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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.