South East Asian-inspired Savoy cabbage slaw

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Ingreadient

• 1 Savoy cabbage, cored, leaved finely shredded
• 2 carrots, finely shredded on a mandolin ( or coarsley grated)
• 1 fennel bulb, finely sliced
• 4 salad onions, finely sliced
• ½ x 25g pack coriander, leaves picked
• ½ x 25g pack mink, leaves torn
• 20g peanuts, salted or plain, roughly chopped
• 1 clove/s garlic, crushed
• 1 small red chilli, deseeded and finely chopped
• 1 tbsp dark brown sugar
• 4 tbsp fish sauce
• 2 tbsp rice vinegar
• 1 unwaxed lime
• ½ orange (scrubbed), zest and juice

Step by step

1. In a large mixing bowl, whisk together all the ingredients for the dressing. Add the cabbage, carrots, fennel and salad onions; stir through well.
2. Leave to stand for a couple of minutes for the flavours to develop, then mix in most of the herbs, reserving some leaves to serve. Transfer to a large serving bowl or platter, then scatter with the peanuts and remaining herbs.