Red cabbage slaw with mango and coconut

Ingredients for 4 servings:

• 500 g red cabbage
• 2 mangoes, ripe
• 2 shallots
• 3 spring onions
• ¼ coconut
• 80 ml coconut water
• 65 g brown sugar
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 bunch Thai basil or mint

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Total time approx. 30 minutes

a different salad

Finely grate the red cabbage or finely chop with a knife. Peel the mangoes, remove the flesh from the stone, and then cut into thin strips. Peel and slice the shallots. Place everything in a bowl. Then grate or slice the coconut flesh into thin chips and roast it in a dry pan. Wash the spring onions and slice them finely. Chop the basil. Heat the coconut water with the sugar, fish sauce, and lime juice in a saucepan, stirring constantly until the sugar has dissolved. Let cool. Pour the dressing over the salad, mix everything well, and let it marinate for a while. Place on a serving platter and garnish with coconut chips, basil, and spring onions.