Slaw with Leftover Coconut Milk Dressing
Recipe by Adrian Richardson
Serves 2-4 | 
Prep 10 min 
Ingredients
Dressing
- 100ml AYAM™ Coconut Milk
- ¼ cup pivkled ginger, thinly sliced, with liquid
- 3 tbsp rice vinegar
- 1 tsp garlic, minced
- Juice of 1 lime
- Extra virgin olive oil
Salad
- Wombok, finely sliced
- Carrot, finely sliced
- 1 long red chilli, sliced
- 1 knob ginger, finely chopped
- A handful of coriander, finely chopped
- A handful spring onion, finely chopped
Method
- In a bowl or a cup, combine your coconut milk, pickled ginger, rice vinegar, garlic, lime juice, and a dash of extra virgin olive oil. Whisk well until all dressing ingredients are well combined.
- Slice your wombok, carrot and red chilli into fine slices. Then finely chop your ginger, coriander, and spring onion. Place all salad ingredients into a serving bowl.
- Drizzle the coconut milk dressing over the salad and toss together before serving.
