Method
Finely chop red cabbage, carrots & capsicum & set aside in a large bowl.
Roughly chop coriander & mix through veggies.
Lightly toast coconut & peanuts in a pan over medium heat unit browned & aromatic. Set aside to cool & add to veggie bowl.
5 minutes prior to eating – Whisk sauce together in a bowl & pour over the salad. Lastly, cube avocado & toss through the salad.
Recipe: Real Rad Food