- 3 large fresh red chilies
- 1 tbsp organic oil
- 6 cloves garlic, sliced
- 6 green onions, sliced
- ½ cabbage, shredded
- 1 tbsp crushed peanuts
- 2 tbsp fish sauce
- 2 tbsp lime juice
- ½ cup light coconut milk
Cut chilies into thin strip. Heat oil in a pan and stir-fry chilies, garlic and onion separately until lightly browned and crisp. Drain on absorbent paper. Add cabbage to pan of boiling water, drain immediately. Combine fish sauce, lime juice and coconut milk and mix well. Combine cabbage and dressing in serving bowl and mix well. Serve salad topped with chili mixture and nuts.
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