Wednesday, 18 April 2012

Coco Salad


1 Med Sized Coco
Julienne of Carrots and Cucumbers
1 oz. Thai Basil
3 oz. Olive Oil
1 oz. Cider Vinegar
1 oz. ackee


Peel, dice and boil the Coco. You would do this in the same manner you would boil potatoes. Boil about 5 – 10 minutes until the desired consistency is reached, this vegetable is starchy so you do not want to overboil it or it will fall apart.

Put the olive oil, cider vinegar and thai basil in the blender and blend. We found that this recipe does not require any salt as the coco makes it taste salty enough.
Add your dressing to the coco, carrots and cucumber and mix well. Garnish with walnuts.

This salad must be served warm due to the high starch content.

No comments:

Post a Comment

Your comments are always appreciated.