Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cup unsweetened coconut milk
  • 1/2 cup raw cashew nuts
  • 2 fresh basil leaves
  • 1 tsp chopped garlic
  • 1/4 tsp ginger powder
  • 1/4 tsp coriander powder
  • 1/4 tsp cumin powder
  • 1/2 tsp chili powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp yellow mustard powder
  • 1/2 cup unsweetened coconut flakes
  • 1 tsp white sesame seeds
  • 1 tbsp rice vinegar
  • 1/2 tsp salt
  • 1 tsp lime/lemon juice
  • 2 cups shredded red cabbage
  • 3 cups cooked penne pasta ((regular/whole grain))
  • 1/2 cup chopped baby corn
  • 1/4 cup chopped celery
  • 1/2 cup chopped carrots
  • 1/2 cup shelled edamame

Instruction

  • Heat a sauce pan and combine all the dressing ingredients to it except salt and lime juice. Let it boil for 5- 7 minutes. Keep stirring at intervals. When it slightly thickens and coconut flakes are visible on the surface turn off the flame and let it cool completely.
  • Once cooled blend the dressing in a blender until smooth and creamy. Now pour the dressing into a bowl and mix in salt and lime juice. Keep it aside.
  • In a mixing bowl combine all the salad ingredients and toss in the dressing.Serve and enjoy.