Balinese Cabbage and Coconut Salad
October 6, 2016
1Blanch the cabbage in a saucepan of boiling water for 1 minute, then take out and place on a clean tea towel and gently pat dry. Blanch the spinach or silverbeet for 15 seconds and pat dry in a clean tea towel.
2Wash and drain the bean sprouts.
3Place the coconut in a frying pan and toast over medium heat until golden and nutty. Remove and set aside.
4In a bowl, mix together the cabbage, spinach or silverbeet, sprouts, coconut, peanut, if using, and chilli.
5For the dressing, mix all the ingredients together, then pour over the veggies, toss and serve.