Curried coconut dressing – ideal for salads for the barbeque

I make up a jar of this salad and keep it in the fridge – then I use it as needed.  It goes really well with Asian themed salads, rice salads, pasta salads – experiment!  It will keep for a couple of weeks in the fridge.

Curried coconut dressing

Curried coconut dressing

 

400ml tin of coconut cream

1 tbsp mild curry powder

Juice of half a lime

1 tbsp sugar

 

Put all ingredients in a jar, stir well and seal the jar until required.

Nan’s salad dressing – gluten free

Nan always used to have a jar of this handy in the fridge.  I have tried to recreate it from memory, but hope that I have done her justice.  You can use it on salads, or as a sandwich spread if making salad sandwiches.  It is loaded with sugar though, so limit it if that is a problem for you.  You will need a jar with a well fitted lid.

Nan's dressing

Nan’s dressing

1 tin sweetened condensed milk

1/2 tin of white vinegar

3/4 tsp mustard powder

1 tsp chopped fresh mint

Put the condensed milk into a jar.  Pour the vinegar and mustard powder into the tin, mix well and pour into the jar.  Put the chopped mint into the jar.  Put the lid on the jar, and holding it securely, shake.  Store in the fridge.