2 cups finely shredded green cabbage
2 cups finely shredded red cabbage
1 cup shaved coconut
½ carrot, peeled and grated
½ - 1 fresh green chilli, finely chopped
1 tbsp finely chopped coriander leaves
finely grated zest of 1 lemon
3 tbsp lemon juice
2 tbsp white wine vinegar
1 tbsp caster sugar
1 tsp salt
1 pinch ground white pepper
- Place shredded cabbage in a large mixing bowl and work it between your fingers to soften it slightly. Toast coconut in a frypan over a medium heat until very lightly golden (about 2-3 minutes). Allow to cool.
- To make Lemony Dressing, combine all ingredients in a small jar and shake to combine. Up to 1 hour before serving, toss together cabbage, coconut, carrot, chilli, coriander and Lemony Dressing in a serving bowl.