Ingredients
- Half a Chinese cabbage, finely sliced
- Half a small red cabbage, finely sliced
- 2 carrots, finely sliced into long thin strips (use a julienne cutter if you have one)
- 3 spring onions, sliced lengthways into long, thin strips
- 100g mangetout, sliced lengthways
- 100g beansprouts
- 1 tsp fine sea salt
- 1 tbsp caster sugar
- Juice of 1 lime
- 1 red chilli, deseeded and finely chopped
- Medium bunch coriander, finely chopped
- Small bunch mint leaves, finely chopped
- Small bunch Thai basil leaves, finely chopped
- 1 tbsp toasted sesame seeds
- 50g toasted unsalted peanuts, crushed
- For the dressing:
- 1 garlic clove, very finely chopped
- 1 tsp grated fresh ginger
- 1 tbsp honey
- 50ml rice vinegar
- 50ml olive oil
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp sweet chilli sauce
- Sea salt and black pepper, to taste
This recipe is loosely based on a salad we ate on an island in Thailand. It might seem like it has a million ingredients, but it really is a standout side dish and your guests will be sure to appreciate the effort.
Add your prepared vegetables to a bowl. Sprinkle with the salt, sugar and lime juice and toss through. Put the bowl in the fridge while you prepare the dressing.
Whisk the dressing ingredients in a bowl. Taste to check the seasoning. Pour the dressing over the chilled vegetables and mix well. Now add the chilli, chopped herbs and sesame seeds and toss through. Allow the flavours to come together in the fridge for 1 hour. Just before serving, sprinkle over the toasted crushed peanuts.
