Sep 9, 2009
Cabbage-Coconut Salad / Koshimbiri
Whenever I visit my mother's family (they are big on seafood) this salad is always a side dish. I recently picked up a gigantic cabbage in the market and just had to try this out. It turned out really delicious. I enjoy the crunch and the mild sweetness of raw cabbage and how it works with the red onions and coconut.
Cabbage, chopped up - 1-1.5 cups
Red Onions, chopped up - 1/2-1 cup.
Grated fresh coconut - 2 tbspns
Fresh thai Green Chillis chopped up finely - 1 (use 1/4-1/2 serrano or jalapeno)
Fresh Cilantro, finely chopped - 1 tbspn or so.
Freshly squeezed lime juice - 1-2 tspn
Salt to taste.
1. In a bowl mix everything with your hands, really get into it as if you are trying to make some dough. This is to ensure that that the flavors of the cabbage, onions, coconut, cilantro, and chillies intermingle. Tossing a salad works only if the star is your dressing...not in this case.
2. Add the salt and lime juice and lightly toss. I don't like my salad too tangy. I enjoy the taste of the veggies with the coconut quite a lot. Give it a try!
It is generally served as an accompaniment to meals...very delicious with seafood based dishes and rice.