Ingredients

1/2 red capsicum
1/2 medium chinese or curly white cabbage
1/2 cup crisp fried onion
1/4 crisp fried garlic
1/2 mint leaves, shredded
1/3 cup coconut milk
1 tb sp fish sauce
1 tsp soft brown sugar
2 fresh red chilies
finely sliced lime wedges

Method

Cut the capsicum into fine strips.

Finely shred the cabbage using a large knife or cleaver. Arrange the shredded cabbage on a serving platter and then sprinkle the onions, garlic, capsicum and mint over the top. Place the coconut milk, fish sauce and brown sugar in a jug and stir until well combined.

Pour the dressing over the salad. Sprinkle with chilies and serve with line wedges on the side.
(Serves: 4-6)