3 cups finely shredded cabbage
1 cup roughly chopped coriander
1 cup torn mint leaves
1 small red onion, halved and thinly sliced
1 red capsicum, finely sliced in short strips
1 large carrot, shredded
2 red chillis, finely sliced (optional)
1/3 cup sunflower oil
1/3 cup rice wine vinegar
1/3 cup FIERY COCONUT CHILLI SAUCE
Combine cabbage, coriander, mint, onion, capsicum and chillis in a medium sized bowl.
In a small bowl, combine yogurt, chilli sauce and lime juice. Pour over salad and gently mix. Serve within 30 minutes.
Combine salad vegetables and store refrigerated in a Ziploc bag up to 4 hours. Mix and store dressing ingredients in a covered container in the refrigerator for several days. Combine just before serving.
1. Other vegetables that can be used in this salad are shredded carrots, mung bean sprouts, finely shredded red cabbage, flat leaf parsley, julienned snow peas, snow pea sprouts.
2. Instead of vinaigrette, try a creamy dressing using 1 cup plain thick yogurt, ½ cup FIERY COCONUT CHILLI SAUCE, juice of 1 lime and salt to taste. Pour over chosen salad ingredients and sprinkle with toasted sesame seeds.
3. Add shredded roasted chicken to the salad, tempeh or tofu strips to serve as a meal.