Crunchy cabbage coconut milk salad with a Thai inspired dressing

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11/2 Medium green cabbage finely shredded
8 cloves garlic sliced
3large large red chillies deseeded and cut in thin strips
1bunch spring onions finely chopped
3tbsp roasted peanuts coarsely crushed
1tbsp vegetable oil
Handful chopped coriander leaves
1tbsp fish sauce
2tbsp lime juice
11/2 cup coconut milk



Heat oil in a small pan. Gently fry the garlic until they are crisp. Drain on absorbent paper. Also, lightly sauté the spring onions for 2-3 minutes.
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Add the shredded cabbage to pan of boiling water, drain immediately, it is literally in and out.
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Combine all the dressing ingredients. Add the two drained cabbage and mix well.
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Top with peanuts, spring onions, chillies and fried garlic.
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Garnish with chopped coriander leaves.
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*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.

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