A rich and satisfying salad, that spices up the taste buds. Serve this on a hot day, with fruity cocktails.


  • 6 small chillies, finely chopped.
  • 2 carrots, sliced into tiny slivers.
  • 1 large pineapple, sliced into chunks.
  • 1 red pepper, 1 yellow pepper, sliced thickly.
  • 2 tins coconut cream.
  • 2 teaspoons crushed ginger.
  • 1 small red cabbage, uncooked and sliced into thin slivers.
  • 2 cloves garlic, very finely chopped.
  • 1 tablespoon peanut butter.
  • 1 teaspoon sugar.
  • 1/4 cup lime juice.
  • 1/2 handful of fresh coriander.
  1. Toss all the above ingredients, excluding the coconut cream and coriander in a big bowl.
  2. Open the tins of coconut cream, and scoop out the actual cream, leaving the milky white water like liquid behind.
  3. Put the cream in a small bowl.
  4. pour about half the milky liquid onto the salad.
  5. Toss the salad, making sure that the chilli, garlic peanut butter and ginger are well spread out.
  6. Serve, with the thick coconut cream and coriander as garnish.


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