Salads
Coconut and Cabbage Slaw
Ingredients
- 300 g (about 1/2 medium head) cabbage, finely shredded
- 80 g (3/4 cup) freshly grated coconut
- 1 tbsp lime juice
- 1 tbsp coconut cream
- 1/4 tsp sea salt
- 1 small carrot, grated (optional)
Method
- Finely shred the cabbage and place in a large mixing bowl.
- Add grated coconut and carrot if using.
- Whisk together lime juice, coconut cream and salt, then pour over the cabbage mixture.
- Toss well to coat evenly.
- Serve immediately as a side or light salad.
Introduction: Cabbage was introduced to Kiribati as one of the few leafy vegetables able to grow on atoll soil, and it is now a common addition to family meals.
Cultural Background: Cabbage was introduced to Kiribati as one of the few leafy vegetables able to grow on atoll soil, and it is now a common addition to family meals. Tossed with fresh coconut, this slaw is a simple way to bring texture and lightness to a plate dominated by fish and starch.
Tips: Salt the shredded cabbage lightly and let it sit 5 minutes before dressing to soften it slightly.
Variations: A handful of chopped coriander or a pinch of chilli flakes can be added for extra flavour.
Storage: Best eaten fresh; can be refrigerated up to 1 day, though the cabbage will soften.
Reheating: Not applicable — served cold.
FAQs:
Q: Can this be made ahead?
A: Shred the cabbage ahead but dress just before serving for the best texture.
Q: Is this dish vegan?
A: Yes, entirely plant-based as written.
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