Padma Lakshmi's tandoori salad features chicken marinated in yogurt and plenty of spices, along with lots of crunchy vegetables including cucumber, cabbage, jicama and radishes. Her technique of ...
To make the salad, place a small frying pan on a low heat then add the coconut and gently toast for 3–5 minutes, until lightly browned. Tip into a small bowl and set aside. Place the cabbage ...