Polynesian Salad

By Chad Carns


4 c cabbage, shredded
1 c red pepper, julienned
1 c yellow pepper, julienned
8 oz coconut milk
2 T lime juice
1 T Chili
1/4 c sugar
2 T sesame seeds





Combine ingredients. Toss. Place in refrigerator for 30 minutes.

TGB Tip: Add chunks of fresh, sushi-grade tuna and you’ll have Poison Cru.

Polynesian Salad
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Skill Level1
Time 2
Impress Your Date 5

About The Author

Chad Carns
Founder / Food & Drink Editor

Chad Carns put his Digital Creative Director job on hold to follow his passion for food, wine and culture downtown to Greenwich Village where he wrote, designed and independently published The Gourmet Bachelor, a trendy cookbook featuring easy recipes for two. Carns studied culinary arts and wine at prestigious institutions in NYC. He is a distinguished guest judge at International Culinary Center, certified Tuscan Wine Master and Founder / Food and Drink Editor of The Gourmet Bachelor.

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