Coconut Cabbage Salad
The Quirky Foodster Team
Ingredients
- Cabbage, finely shredded — 400 g (14 oz)
- Carrot, grated — 1
- Coconut cream — 150 ml (2/3 cup)
- Juice of 1 lime
- Fresh cilantro, chopped — 1 tbsp
- Salt and black pepper, — to taste
Method
- Combine the shredded cabbage and grated carrot in a large bowl.
- Whisk together the coconut cream, lime juice, salt and pepper.
- Pour the dressing over the cabbage and carrot and toss well.
- Let sit for 10 minutes to soften slightly.
- Sprinkle with cilantro before serving.
Introduction: Crisp shredded cabbage tossed in a light coconut cream dressing with lime.
Cultural Background: This refreshing salad brings together imported cabbage with island staples like coconut cream, a common combination in modern Samoan home cooking that balances rich mains with something crisp and cool.
Tips: Shred the cabbage finely for the best texture in the dressing. Taste and adjust lime juice and salt to balance the richness of the coconut cream.
Variations: Add finely sliced red onion for extra colour and bite; swap cilantro for chopped spring onion for a milder herb note.
Storage: Store in an airtight container in the refrigerator for up to 2 days.
Reheating: This salad is served cold and is not reheated.
Nutrition: Approx. 130 kcal, 2 g protein, 10 g carbohydrate, 10 g fat per serving.
FAQs:
Q: Can this be made ahead for a gathering?
A: Yes, though it is best dressed no more than a few hours before serving to keep the cabbage crisp.
Q: Can I use coconut milk instead of coconut cream?
A: Yes, though the dressing will be thinner and less rich.
- Cabbage, finely shredded — 400 g (14 oz)
- Carrot, grated — 1
- Coconut cream — 150 ml (2/3 cup)
- Juice of 1 lime
- Fresh cilantro, chopped — 1 tbsp
- Salt and black pepper, — to taste
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