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 Chopped cabbage for Hot and Spicy Cole Slaw

Note: Make this easy Hot and Spicy Cole Slaw recipe ahead so the flavours can blend. Fresh Hot and Spicy Cole Slaw will keep for a few days in the fridge.

Ingredients

*2 1/2 c cabbage, chopped fine or shredded

*1/4 c finely grated fresh* coconut

 Fresh coconut

*seeded, chopped hot green chile to taste (1 or 2)

*juice of 1/2 a lime

*salt and freshly-ground black pepper to taste

*chopped cilantro/coriander leaves to garnish

 Fresh cilantro/coriander leaves

*1/4 c chopped peanuts

Method    

Use the most tender cabbage leaves for Hot and Spicy Cole Slaw. Save the coarser leaves for soup.
Mix all the ingredients for Hot and Spicy Cole Slaw in a large bowl. Season to taste. Cover and chill. Mix again before serving. Sprinkle Hot and Spicy Cole Slaw with chopped cilantro/coriander leaves and chopped peanuts and serve.

*If fresh coconut is unavailable, rehydrate the dried supermarket coconut flakes. Rinse and drain, as it is often sweetened.

Try Hot and Spicy  Cole Slaw with any curry, Chapattis, Glamorgan Sausages, Fried Chicken, Corn Fritters, Faggots or Meatloaf. Biscotti,  Apple Cake or Lemon Ice Cream for dessert.

 Green chiles ready to use in Hot and Spicy Cole Slaw

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