Lightly toast the coconut and set it aside.
Cut the chicken into 1/4 inch thick strips no more than 3 inches long then lightly brown in a skillet.
Place in a bowl that has a sealable top.
Squeeze the juice from the lemons over the chicken then add the fish sauce.
Chop up the onion and throw that into the chicken.
Add the sesame oil to the chicken.
Lightly salt.
Seal the bowl and shake it all up until it's mixed, then set it aside.
Shred the cabbage and place in a bowl.
Peel the ginger and cut into small thin 1 inch long threads.
Crush the peanuts into small pieces.
Mix about 2-3 TBS of plum sauce with a nearly equal amount of the wine. Stir it well until you have a soupy mixture.
After about 1/2 hour, drain the chicken and put it on top of the shredded cabbage.
Top the chicken with (in order) the ginger threads, the coconut, and then the peanuts.
Slowly ladle the plum/wine sauce over the top of all of that.
You're done.
If you want spicy, add half-Tbs of hot pepper threads with the ginger.
Instead of chicken you can use beef, buffalo, turkey, tofu, shrimp, or imitation crab
This can be a stand alone meal or a side dish. It's another one that's great at potlucks or picnics.