Salad

Boshi Mashuni (spiced cabbage & coconut salad)

Name: Boshi Mashuni (spiced cabbage & coconut salad)
Total time: 15 min
Yield: 4 servings
Ingredients: 1/2 (finely sliced) White cabbage; 100 g Grated coconut; 2 Lime; 2 Green chili; 1/2 Red onion; 1/2 tsp Salt

Preparation time: 15 min
Servings: 4 servings

Ingredients

4 servings

White cabbage — to buy1/2 (finely sliced)
Grated coconut — to buy100 g
Lime — to buy2
Green chili — to buy2
Red onion — to buy1/2
Salt — to buy1/2 tsp

Preparation

Slice the white cabbage as finely as possible into thin ribbons: the finer it is, the more pleasant the salad will be to eat.
Put the cabbage in a bowl, salt it lightly and massage it with your hands for 1 minute to soften it and draw out a little water.
Very finely chop the red onion and green chillies.
Squeeze the juice from the limes.
Add the grated coconut, onion, chillies and lime juice to the cabbage. Mix by pressing gently between your hands to bind the flavours together, just like for mas huni.
Taste and adjust the acidity or salt if needed. Serve chilled, alongside a curry or grilled fish.