There’s a battle going on over here.
It’s hot out.
I want to bake and I don’t want to bake. And I want to bake. Wahh.
Then again, do I really want to turn on the oven when we live in a cute little house with no air conditioning?
I have a few really good books that have been collecting dust over in the corner. They’re calling for me and a cold, non-baked glass of strawberry lemonade.
See how nice that would be?
5-MINUTE GREEN CURRY SALAD
Prep time:
Total time:
Serves: 4
Recipe Modified from: pinchofyum
Ingredients
- 1 bag preshredded coleslaw (I used the broccoli slaw)
- 1 cup shredded carrots
- ⅓ cup coconut milk
- ½ cup light sour cream
- 2 tablespoons sugar
- 1 tablespoon green curry paste
- 1 teaspoon curry powder
- 1 teaspoon vinegar
- ¼ cup golden raisins
- ¼ cup sunflower seeds or other nuts
- fresh cilantro
Instructions
- Whisk together the coconut milk, sour cream, sugar, green curry paste, and curry powder.
- Put coleslaw and carrots in a large bowl and toss with the sauce mixture. Add raisins, sunflower seeds, and cilantro and stir until well combined.
- Refrigerate for an hour, toss again, and serve (or just eat it right away… it still tastes great)!
Photo Credit: pinchofyum
