Fijian Cabbage Salad Recipe - Authentic and Delicious

Fijian Cabbage salad

Fijian Cabbage Salad Recipe - Authentic and Delicious
Region / culture: Fiji | Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 4


Fijian Cabbage salad
Fijian Cabbage salad

Fijian cabbage salad is a refreshing and flavorful dish that is perfect for a light lunch or as a side dish. The combination of crunchy cabbage, tangy lemon juice, and spicy chilli creates a unique and delicious flavor profile that is sure to impress your taste buds.


Cabbage salad is a popular dish in Fiji, where it is often served as a side dish with traditional Fijian meals. The salad is typically made with fresh cabbage, onions, and a dressing made from coconut milk, lemon juice, and chilli. This recipe has been passed down through generations in Fijian families and is a staple in many households.


How to prepare

  1. Wash the cabbage thoroughly and pat dry with a cloth. Shred the cabbage in one direction and then cross-cut it to create small diamond shapes.
  2. Place the cabbage in a bowl and add the onion. Just before serving, mix well with the miti dressing.


  • For a different flavor profile, try adding shredded carrots, bell peppers, or pineapple to the salad.

Cooking Tips & Tricks

When preparing the cabbage for the salad, be sure to shred it thinly and evenly to ensure that it cooks evenly and absorbs the flavors of the dressing. Additionally, be sure to mix the salad just before serving to prevent the cabbage from becoming soggy.

Serving Suggestions

Serve the Fijian cabbage salad as a side dish with grilled fish or chicken for a complete and satisfying meal.

Cooking Techniques

The key to making a delicious Fijian cabbage salad is to shred the cabbage thinly and evenly and mix it with the dressing just before serving.

Ingredient Substitutions

If you don't have lolo, you can substitute coconut milk or Greek yogurt for a similar creamy texture.

Make Ahead Tips

You can prepare the cabbage and dressing ahead of time and mix them together just before serving to save time.

Presentation Ideas

Garnish the Fijian cabbage salad with fresh parsley or chopped nuts for a pop of color and texture.

Pairing Recommendations

This salad pairs well with grilled meats, seafood, or vegetarian dishes for a complete and balanced meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or enjoy cold.

Nutrition Information

Calories per serving

Calories per serving: 100


Carbohydrates: 10g per serving


Fats: 5g per serving


Proteins: 2g per serving

Vitamins and minerals

Vitamins and Minerals: Cabbage is a good source of vitamin C, vitamin K, and folate.


Allergens: Coconut milk


This Fijian cabbage salad is a healthy and nutritious dish that is low in calories and high in vitamins and minerals.


Fijian cabbage salad is a delicious and healthy dish that is perfect for a light lunch or as a side dish. With its crunchy texture and tangy flavors, this salad is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Fijian Cabbage Salad. It was a warm summer day, and I was visiting my dear friend Mereana in Fiji. Mereana was a wonderful cook, and she always had a knack for combining flavors in ways that I had never even imagined.

As we sat in her kitchen, sipping on coconut water and chatting about life, she suddenly jumped up and declared that she was going to make us a refreshing cabbage salad. I watched in amazement as she effortlessly chopped up cabbage, carrots, and peppers, all while regaling me with stories of her childhood in Fiji.

As she mixed together a dressing of coconut milk, lime juice, and a hint of chili, I knew that I was witnessing something truly special. The flavors were bright and tangy, with just a touch of heat from the chili. I had never tasted anything quite like it before.

After we had finished our meal, I begged Mereana to teach me how to make the salad. She laughed and agreed, saying that she was thrilled to pass on her knowledge to a willing student. And so, over the next few days, I spent hours in her kitchen, learning the ins and outs of making the perfect Fijian Cabbage Salad.

Mereana taught me the importance of using fresh, local ingredients. She showed me how to choose the best cabbage, how to julienne the carrots just right, and how to balance the flavors of the dressing. She even shared her secret ingredient – a pinch of fresh mint leaves, which added a subtle, refreshing flavor to the salad.

As I practiced making the salad over and over again, I began to understand the magic of Fijian cuisine. It was all about using simple, wholesome ingredients in creative ways, and letting the natural flavors shine through. Mereana had a way of cooking that was both intuitive and precise, and I knew that I was learning from a true master.

When it was time for me to return home, Mereana presented me with a handwritten recipe card for the Fijian Cabbage Salad. She told me that she had no doubt that I would be able to recreate the dish with ease, and that she hoped it would bring a taste of Fiji to my own kitchen.

And she was right. I have made the Fijian Cabbage Salad countless times since that fateful day in Mereana's kitchen. Each time I prepare it, I am transported back to Fiji, to the warm breezes and the sound of waves crashing on the shore. It is a dish that holds a special place in my heart, not just because of its delicious flavors, but because of the memories and the friendship that it represents.

So now, whenever I make the Fijian Cabbage Salad, I do so with a smile on my face and a heart full of gratitude. I am forever thankful to Mereana for sharing her recipe with me, and for opening my eyes to the beauty and richness of Fijian cuisine. And I know that wherever she is now, she is smiling down on me, proud of the cook that I have become.


| Cabbage Recipes | Chile Leaf Recipes | Fijian Recipes | Fijian Salads | Mint Recipes |

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