• 150 g white cabbage (having said that, no reason you couldn’t do red)
• handful baby spinach
• handful chopped coriander (or parsley if you’re not a fan)
• 10 mint leaves, torn
• 2 heaped tbsp toasted, shredded or flaked dried coconut (5 mins in a low temp pan does it)

Extra tummy fillers optional:

• 2 tbsp mixed seeds, or some thinly sliced chicken breast, pork belly or tempeh

Dressing (gluten free + fructose free)

• 2 tbsp macadamia or sesame oil (cold pressed)
• 1 tbsp organic tamari (wheat free soy)
• 1 tbsp + 1 teaspoon lime juice
• 1 tbsp frozen raspberries or blueberries, melted with 1 tablespoon rice syrup for 5 minutes on the stove (you can use raw honey thinned with a little hot water, if you prefer)
• 1/2 tsp grated ginger (i use a microplane for super fine grating)
• pinch dried chilli flakes / slivers of dried chilli (optional)