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Southeast Asian slaw

Jenni Muir
Healthy cabbage and carrots become deliciously exotic when combined with punchy coriander, mint and chilli in a vibrant Asian take on coleslaw

Southeast Asian slaw

Method

1. Place the palm sugar or muscovado sugar, lime juice and vinegar in a small saucepan and heat through gently, stirring until the sugar dissolves. Add the minced chilli and ginger, remove from the heat and set aside to cool.

2. Using a food processor fitted with a grating disc, shred the cabbage and carrot and transfer to a large bowl. Add the chopped cucumber, spring onions, coriander, mint and cashews and toss.

3. Pour the sugar-lime mixture over the salad, then the sesame oil, soy sauce and fish sauce, if using, and toss again before serving.

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Serves: 2-4

Prep: 15 min
Cook: 5 min

Ingredients
3 tbsp Palm sugar, or muscovado sugar
2 tbsp fresh lime juice
1 tbsp vinegar
1 small red chilli, fresh or pickled, minced
1 slice of fresh ginger root, finely minced
200g green or white cabbage
1 large carrot
150g Cucumber, finely chopped
2 Spring onions, chopped
2 tbsp coriander leaves
15 mint leaves, shredded
3 tbsp toasted cashew nuts, roughly chopped
1 tbsp Sesame oil
½ tbsp light Soy sauce
a few drops of Fish Sauce, (optional)