Slaw with Leftover Coconut Milk Dressing

Serves 2-4

Time 10 minutes

Ingredients

Coconut Milk Dressing 

100ml coconut milk 

¼ cup of pickled 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 of ginger, finely chopped

A handful of coriander, finely chopped

A handful of spring onion, finely chopped

Method

In a bowl or a cup combine your coconut milk, pickled ginger, rice vinegar, garlic, lime juice and dash of Extra Virgin Olive Oil. Whisk well until the dressing has combined.

Slice your wombok, carrot, red chill 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.