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. 

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