Best Coconut And Lime Salad Dressing Recipes

Coconut Lime Salad Dressing image

Provided by Rainette

Time 5m

Yield 4 serving(s)

Number Of Ingredients 5

1/2 cup coconut milk
1/2 teaspoon finely grated lime rind
1 lime, juice of
1 teaspoon brown sugar
1 small red chile, finely chopped

Steps:

Nutrition Facts : Calories 82.2, Fat 6.6, SaturatedFat 5.8, Sodium 20.1, Carbohydrate 6, Fiber 1, Sugar 4.1, Protein 1.2

Coconut and Lime Salad Dressing image

Provided by PinkCherryBlossom

Categories Coconut

Time 5m

Yield 2 serving(s)

Number Of Ingredients 5

Steps:

Nutrition Facts : Calories 38.8, Fat 3.5, SaturatedFat 3, Cholesterol 1, Sodium 89.5, Carbohydrate 2.1, Fiber 0.1, Sugar 0.6, Protein 0.8

Tossed Salad with Mango, Roasted Coconut and Lime Vinaigrette image

Provided by Robert Irvine : Food Network

Time 1h45m

Yield 8 servings

Number Of Ingredients 12

1 small fresh coconut
2 mangoes
2 carrots
1 red onion
2 tomatoes
1 head of your favorite lettuce
2 fresh limes
1/2 cup red wine vinegar
1/2 teaspoon chopped habanero pepper (protect your hands and eyes, avoid breathing in fumes)
1 tablespoon hot sauce
1 cup canola oil
Salt and freshly ground black pepper

Steps:

Preheat oven to 375 degrees F.
Place coconut on a towel, and with a mallet (or hammer) and punch (or clean screwdriver), tap "through-holes" into at least 2 of the "eyes" (recessed spots) of the coconut and drain out the liquid. Place the coconut on a baking sheet and roast it for about 1 hour. Microwave the limes in a small bowl to release essential oils and set aside to cool.
When coconut is cool enough to handle, place on a towel and break open with mallet. Shave the roasted "meat" out of the coconut with a paring knife and briefly set aside. Peel the mangoes, cut the fruit away from seed, and then dice small. Peel the carrots, and use a vegetable peeler to shave carrots into ribbons. Slice onion as thin as possible. Cut tomatoes into wedges.
Prepare vinaigrette by squeezing limes into a small bowl (remember to add essential oils). Mix in vinegar, habanero, and hot sauce. Drizzle the oil into the mixture slowly while whisking constantly, to thicken dressing. Season with salt and pepper to your liking.
Cut lettuce into 1/2-inch wide pieces and place in bowl, and add tomatoes and carrots. Lightly toss in the dressing. Top with onions, coconut, and mangoes.

Coconut-Lime Dressing image

Provided by Claire Saffitz

Yield 1 cup

Number Of Ingredients 6

6 tablespoons unsweetened coconut milk
3 tablespoons fresh lime juice
5 teaspoons fish sauce
1 tablespoon finely grated shallot
1 tablespoon light brown sugar
1/4 cup vegetable oil

Steps:

Whisk coconut milk, lime juice, fish sauce, shallot, and brown sugar in a small bowl until smooth. Gradually add oil, whisking constantly until emulsified.
Do Ahead:
Dressing can be made 1 day ahead. Cover and chill.