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)
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.