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This deceptively simple salad is quick to prepare and thoroughly delicious. The dressing is light but adds a distinct punch of flavour that really makes the vegetables shine. The chopped peanuts add a nice layer of extra crunch to every mouthful.


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Carrot and Cauliflower Salad with Coconut Milk Dressing

Carrot and Cauliflower Salad with Coconut Milk Dressing

Yield: 4 servings
Prep Time: 8 minutes
Cook Time: 1 minute
Total Time: 9 minutes



  • 3 tbsp (45 mL) Lime Juice
  • 2 tbsp (30 mL) Thai Kitchen Thai Chili & Ginger Dipping Sauce
  • 3 tbsp (45 mL) Billy Bee Honey
  • 2 tbsp (30 mL) Thai Kitchen Coconut Milk Regular


  • 2 cups (240 g) carrot, peeled and sliced into thin strips
  • 1/2 cup (60 g) yellow onion, peeled and sliced thin
  • 2 cups (240 g) celery, diced thin
  • 2 cups (240 g) cauliflower, chopped into bite-sized pieces
  • 2 tbsp (32 g) unsalted roasted peanuts, coarsely chopped


1. Combine the dressing ingredients in a pan and heat gently over medium heat, approximately 15 seconds.

2. Add the carrots, onion, celery, and cauliflower to the dressing in the pan and toss gently.

3. Transfer the salad, liquid and all to a bowl and sprinkle with chopped peanuts.

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