AuthorJanella
Blanch 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.
Wash and drain the bean sprouts.
Place the coconut in a frying pan and toast over medium heat until golden and nutty. Remove and set aside.
In a bowl, mix together the cabbage, spinach or silverbeet, sprouts, coconut, peanut, if using, and chilli.
For the dressing, mix all the ingredients together, then pour over the veggies, toss and serve.
Ingredients
Directions
Blanch 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.
Wash and drain the bean sprouts.
Place the coconut in a frying pan and toast over medium heat until golden and nutty. Remove and set aside.
In a bowl, mix together the cabbage, spinach or silverbeet, sprouts, coconut, peanut, if using, and chilli.
For the dressing, mix all the ingredients together, then pour over the veggies, toss and serve.
