Serves 4-6

½ medium red cabbage, very finely sliced

½ small pineapple, peeled, cut into 1cm cubes

1 sweetcorn or 200ml cooked corn

Approximately 200ml cucumber cut into 1cm cubes or matchsticks (Julienned)

1-2 spring onions, finely sliced

Handful of coriander leaves

Optional: 1 or 2 green or red chillies sliced

You may ring the changes by adding any other fruit such as sliced nectarines, diced apple or pear. But only add these just before serving as they oxidise and brown quickly.

In South East Asia chopped peanuts are often added to provide crunch, but I am not too partial to peanuts so I omit them.


Place all the ingredients in a salad bowl or on a large wooden board


125ml coconut milk

2cm root ginger

1 red chilli

20 ml fish sauce

Blend ingredients together. Pour over salad in the bowl or serve on the side for guests to help themselves. If you are pouring the dressing over a salad do so just before serving. If you do it too early the colours of the salad will leach and spoil the appearance.


Enjoy as a salad of add proteins of your choice.

Try sliced roast or grilled chicken, rare steak, sliced or slices of ham or gammon. Seafood such as prawns will also be excellent.

I used grilled chicken breasts.

If the breast fillets are large butterfly them. Using a mallet flatten them slightly. This tenderises the breast and also ensures even cooking.

Season with a mixture of sweet (Indonesian) soy sauce, finely chopped garlic and one or two teaspoons of soy sauce.

Cook on a grill pan until golden (approximately 2 minutes per side); slice and serve.