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!
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.