This delicious little thing could be used as a dip...or eaten straight from the bowl as a sort of coconut coleslaw...it is so YUMMY. I love it. I think it is better served after allowing a couple of hours for the flavours to develop. Add more salt or lime juice to taste if you wish...but enjoy...
It is perfect with curries of all sorts, and is fantastic when served with roti or naan. You may want to stock up on coconuts...just sayin. And to be honest, if fresh (albeit old) coconuts are too hard, try using Orgamix shredded coconut. It is not completely the same, but very good none the less.
Are you following us on Instagram, Facebook, Pinterest and Twitter?
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Need
- 20 Grams Fresh Ginger peeled
- 20 Grams Red Onion
- 1 green chilli
- 50 Grams Shredded Coconut BUY
- Handfuls fresh mint leaves
- 25 Grams Coconut Milk
- 1 Teaspoon Pink Salt Flakes BUY
- freshly cracked pepper to taste
- 1 lime, zest and juice
Do
- 1
Place all ingredients into Thermomix bowl and chop 4 sec/speed 5.
- 2
Serve with curries of choice or store in airtight container in the fridge for up to 3 days.
