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.