Wendy's Kitchen Table

At this time of the year with an abundance of zucchini around, this makes a lovely refreshing Thai flavoured salad to go with hot or cold meats.

INGREDIENTS
1 cup coconut cream
juice of a lime
2 teaspoons brown sugar
500g zucchinis, julienned
3 spring onions, finely diced
2 tablespoons chopped mint
2 tablespoons chopped coriander
½ red capsicum, julienned
½ cup almond flakes, toasted

METHOD
Combine coconut cream, lime and brown sugar in a lidded jar. Shake well. Pour over prepared vegetables and herbs and toss well. Refrigerate for at least 30 minutes before serving to allow the flavours to blend. Sprinkle over toasted almonds before serving.