In the Caribbean, many farmers now grow delicious, drought-resistant cabbage that appears on tables far more often than delicate lettuce. I created this salad to bring together some of my favourite tropical flavours, including curry, oranges, avocados and coconut. It gets an enthusiastic response every time I serve it, thanks to its cheerful good looks and bright taste.

Citrus and curry give this salad a lively tang; the coconut topping makes it unforgettable.

Ingredients

For vinaigrette

3 tablespoons fresh lime juice
1 tablespoon fresh orange juice
1 tablespoon rice vinegar
1 tablespoon Dijon mustard
1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil
2 teaspoons maple syrup (or to taste)

For salad

½ cup unsweetened shredded coconut
3 navel oranges
6 cups thinly sliced Napa or Savoy cabbage
4 cups baby spinach leaves
1 red bell pepper, in thin strips
1 carrot, shredded
2 medium-ripe avocados

Method

• Make the vinaigrette by whisking together lime and orange juices, vinegar, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until thickened and emulsified.
• Add maple syrup to taste and set aside until ready to assemble salad.
• Carefully toast coconut in a frying pan over medium-low heat, stirring often, until it is light brown and fragrant. Remove coconut from pan immediately so it will stop browning and set aside.
• With a sharp knife, remove peel and white pith from oranges. Cut into quarters and cut the sections crosswise into 1/4-inch-thick slices.
• Put cabbage, spinach, cabbage, red pepper and carrots in a large bowl and toss with about 1/3 cup of the vinaigrette.
• Halve, pit, and peel avocados, then cut diagonally into 1/4-inch-thick slices. Add to the salad and toss very gently.
• You can plate individual salads and top each with the toasted coconut, or pass the salad, coconut and extra dressing separately at the table.

Serves 8 – 10.