Coconut slaw

Cabbage makes a fab salad base, the trick is to slice it as finely as you can, then work it between your fingers – this changes the texture, making it juicy! - by Chantal Walsh

Coconut slaw

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Cabbage makes a fab salad base, the trick is to slice it as finely as you can, then work it between your fingers – this changes the texture, making it juicy!

Ingredients

2 cups finely shredded green cabbage

2 cups finely shredded red cabbage

1 cup shaved coconut

½ carrot, peeled and grated

½ - 1 fresh green chilli, finely chopped

1 tbsp finely chopped coriander leaves

Lemony dressing

finely grated zest of 1 lemon

3 tbsp lemon juice

2 tbsp white wine vinegar

1 tbsp caster sugar

1 tsp salt

1 pinch ground white pepper

Method

Place shredded cabbage in a large mixing bowl and work it between your fingers to soften it slightly. Toast coconut in a frypan over a medium heat until very lightly golden (about 2-3 minutes). Allow to cool.
To make Lemony Dressing, combine all ingredients in a small jar and shake to combine. Up to 1 hour before serving, toss together cabbage, coconut, carrot, chilli, coriander and Lemony Dressing in a serving bowl.