Leftover dressing can be repurposed as a delightful accompaniment for various dishes, from crudités to grilled salmon or shrimp. This recipe presents a lighter take on the classic wedge salad, substituting bacon and cheese with a satisfying crunch and earthy notes from sesame seeds and seaweed in the Japanese seasoning, furikake. The dressing, resembling a coconut-based ranch, gains its creamy texture from coconut cream, with a hint of freshness from chopped chives. Whether as a starter for a dinner party or the star of a lunch spread, this salad is sure to impress.
Coconut milk and coconut cream differ in fat content, with coconut cream offering a richer consistency due to its higher fat content. It’s essential not to confuse coconut cream with the sweetened cream of coconut used in cocktails like piña coladas. When selecting coconut cream, opt for varieties with minimal additional ingredients. Most major supermarkets and Asian food stores carry coconut cream.
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