Vegetable salad with coconut dressing | Reader's Digest Asia
This vegetarian dish makes an excellent side dish or main light lunch meal.
Ingredients
- 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
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