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Spicy Coconut Dressing

The heat of red chile is offset by creamy coconut milk for a perfect balance of spicy and sweet. Try it over a shrimp-studded salad.

Spicy Coconut Dressing

Source: Martha Stewart Living, April 2011


  • 1/2 cup low-fat coconut milk
  • 1 seeded and thinly sliced small fresh red chile, such as Thai or serrano
  • 1 thinly sliced scallion
  • 2 tablespoons fresh lime juice
  • 1 tablespoon thinly sliced fresh mint
  • 2 teaspoons safflower oil
  • 1/4 teaspoon coarse salt


  1. Shake together coconut milk, chile, scallion, lime juice, mint, oil, and salt.

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