Coconut Mint and Cucumber Slaw

5:10 am on 20 October 2007


Chilli Lime Dressing

  • 250ml lime juice
  • 100ml fish sauce
  • 50ml soy sauce
  • 1 chilli
  • 100g palm sugar
  • 25ml sesame oil
  • 50ml peanut oil
  • 1tsp lime zest


Crush the chillies and shave the palm sugar. Whisk together with the remaining ingredients.


  • 1 telegraph cucumber de-seeded
  • ½ cup coriander leaves
  • 2 fresh kaffir lime leaves
  • 100g mung beans
  • 1 spring onion sliced into rounds
  • 1 cup fresh mint leaves
  • 1 shallot finely sliced
  • 4 tbsp grated fresh coconut
  • ½ a mild chilli de-seeded sliced finely
  • ½ cup toasted peanuts or cashews


Cut the cucumber into nice even slices or julienne - you want a bit of crunch so not too thin.

Finely slice two kaffir lime leaves - the finer the better for this.

Crush the peanuts and fold together with the rest of the ingredients. Drizzle the dressing onto the slaw at the table and enjoy on a nice warm summers day.

Stephen Morris’s wine suggestion:

Sauvignon Blanc

  • Marlborough Classic 2007
  • Cloudy Bay 2007

Pinot Noir

  • Montana 2006

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