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Frequently paired with
The best thing to pair and share with CARIBBEAN CHOP SALAD
Ingredients
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Salad
Coconut Dressing
Method
Salad
Prepare greens
Wash and dry romaine lettuce leaves thoroughly. Chop or finely shred the romaine into roughly 1/2- to 1-inch pieces to create a chop-salad texture. Place in a large mixing bowl.
Prep vegetables and fruit
Thinly slice or shred the red cabbage; add 1 cup to the bowl. Peel and shred the carrot and add. Dice the mango into bite-size pieces; add to the bowl. Seed and dice the cucumber and red bell pepper and add.
Add aromatics and crunch
Slice the green onions on the bias and add to the salad along with chopped cilantro and chopped mint. Add toasted coconut flakes and roughly chopped roasted cashews for texture. Season the salad base with 1 tsp salt and 1/2 tsp freshly ground black pepper and gently toss to distribute.
Adjust seasoning
Taste a small portion of the chopped salad and adjust salt or lime wedges as desired before dressing. The salad should be bright and slightly sweet to balance the coconut dressing.
Coconut Dressing
Combine base
In a medium bowl or jar, whisk together 1/2 cup full-fat coconut milk and 1/4 cup Greek yogurt until smooth and slightly emulsified.
Add flavorings
Stir in 3 tablespoons fresh lime juice, 2 teaspoons honey (or agave), 1 teaspoon white rum (if using), 1 teaspoon finely grated ginger, 1/2 teaspoon minced garlic, 1/2 teaspoon mild curry powder, 1/4 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Emulsify and finish
Whisk in 1 tablespoon extra-virgin olive oil to create a slightly creamy emulsion. If the dressing is too thick for tossing, whisk in up to 1 tablespoon warm water, 1 teaspoon at a time, until it reaches a pourable consistency that will coat the chopped salad.
Taste and balance
Taste the dressing and adjust acidity (add more lime juice 1/2 tsp at a time), sweetness (add honey 1/2 tsp at a time), or seasoning (salt/pepper) to preference. Chill for 10 minutes if time allows to let flavors meld.
Dress the salad
Pour the coconut dressing over the chopped salad just before serving — start with about half the dressing and toss gently to coat. Add more dressing as needed to lightly coat all ingredients. Garnish with extra toasted coconut flakes, a few chopped cashews, and lime wedges on the side.