Lime & Coconut Snake Bean Salad
2 - Lunch, Salad
Ingredients
350 gram coarsely chopped snake beans
1/4 cup coconut cream
1 tablespoon lime juice
2 teaspoon fish sauce
1 thinly sliced long red chilli
1/2 cup coarsely shredded fresh coconut
3/4 cup loosely packed fresh coriander leaves
Description
Similar to Indonesian Urap Salad
Directions
1 Boil, steam or microwave beans until tender; drain. Meanwhile, place coconut cream, lime juice, fish sauce and chilli in a screw-top jar; shake well.
2 Place beans and coconut mixture in a medium bowl with shredded fresh coconut and coriander leaves; toss to combine.
Notes
To open a fresh coconut, pierce one of the eyes then roast coconut briefly in a very hot oven only until cracks appear in the shell. Cool the coconut, then break it apart and grate the flesh.
Nutrition
Serving Size: Serves 4