Southeast Asian Slaw

By: Jenni Muir

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 ginger, finely minced
    200 g green or white cabbage
    1 large carrot
    150 g cucumber, finely chopped
    2 spring onions, chopped
    2 tbsp coriander leaves
    15 mint leaves, shredded
    tbsp toasted cashew nuts, roughly chopped
    1 tbsp sesame oil
    ½ tbsp light soy sauce
    a few drops of fish sauce, (optional)

Method
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.

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.

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