Ingredients
For the salad:
- 2 tablespoons coconut oil
- 2 fresh red chilies, seeded and sliced thinly
- 6 cloves garlic, finely sliced
- 6 shallots, finely sliced
- 1 small Chinese Napa cabbage, shredded
- 1 firm but ripe mango, peeled and diced or julienned
- 3 tablespoons fresh chopped cilantro
- 2 tablespoons unsalted roasted peanuts, coarsely chopped
For the dressing:
- 2 tablespoons fish sauce
- finely grated rind of 1 lime
- 2 tablespoons freshly squeezed lime juice
- 1/2 cup coconut milk (125 ml) (see notes below)
Instructions
- In a large skillet, heat the oil over medium heat. Add the chillies, garlic and shallots and fry until shallots are browned and crisp. About 10 minutes. Set aside.
- Meanwhile, in a small bowl, mix together the dressing ingredients until well combined.
- In a large serving bowl, add the cabbage, mango and cilantro. Add the dressing and toss to combine. Top the salad with the chili-shallot mixture and sprinkle with the roasted peanuts. Serve and enjoy!
Notes
- For canned coconut milk, scoop the layer of thick white cream off the top of a 200 ml can. The remaining milk will amount to the 125 ml needed.
- The thick, creamy film that rises to the top is coconut cream. Expect to see this in a quality brand. The more separation and thick cream, the better the product. You can either discard the cream, or save it for your next curry, soup or smoothie. I find adding a little coconut cream to a smoothie is the easiest way to use up leftovers. It adds a slightly sweet flavor (and some good fats) which really compliment summer berries, stone fruits or tropical fruit flavors.