Recipe courtesy of Siba Mtongana
Show: Siba's Table
Episode: Superfast Sunday
20 min
20 min
8 to 12 servings


  • 4 large or 8 small rainbow carrots, sliced into ribbons
  • 4 pimento red peppers, sliced into thin ribbons
  • 2 large cucumbers, sliced into thin ribbons
  • 200 grams (7 ounces) baby corn, halved lengthways
  • 200 grams (7 ounces) sugar snap peas, halved lengthwise
  • 100 grams (3.5 ounces) bean sprouts
  • 100 grams (3.5 ounces) fresh cilantro leaves, roughly chopped
Coconut Dressing:
  • 2/3 cup coconut cream
  • 1/4 cup finely chopped cilantro
  • 3 tablespoons soy sauce
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons sesame oil
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sugar
  • 2 cloves garlic, crushed
  • 2 spring onions, very finely chopped
  • 14 drops Tabasco sauce


For the salad: Layer the carrots, peppers, cucumbers, baby corn, snap peas, sprouts and cilantro on a platter.

For the dressing: To a jar, add the coconut cream, cilantro, soy sauce, vinegar, sesame oil, ginger, sugar, garlic, spring onions and Tabasco. Cover and shake well.

Serve the salad with the dressing on the side. 

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

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