Red cabbage and coconut salad with honey chilli dressing

Pretty pink salad, crunchy and toasty and flecked with green and orange. An unusual combination that works amazingly. Feeds 2.

• ¼ red cabbage, chopped into small 1cm-ish pieces
• 1 small carrot, peeled and grated
• 30g desiccated coconut
• Small handful coriander, chopped
• 2 tbsp white wine vinegar
• 1 tbsp honey
• 2 tbsp veg oil or rapeseed oil
• 1 red chilli, deseeded and finely chopped
• ½ tsp salt

1. Toast the coconut in a dry pan until it smells amazing and turns golden around the edges
2. Tip it in a bowl and add the cabbage, carrot and coriander
3. Mix the honey (warmed to liquid with 10 secs in the microwave if it’s set), vinegar, oil, salt and chilli together and then tip the dressing over the salad
4. Mix well and serve straight away