INGREDIENTS
| 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 |
DIRECTIONS:
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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