South East Asian-inspired Savoy cabbage slaw

Name: South East Asian-inspired Savoy cabbage slaw
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 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; 25 g pack coriander, leaves picked; 25 g pack mink, leaves torn; 20 g peanuts, salted or plain, roughly chopped

This takes the flavours of a Thai shredded salad and applies them to more wintry European vegetables. The result is a fresh, colourful and welcome lift in the cold and damp of a typical February day.

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HealthyLow fat2 of your 5 a day

Serves6
CourseSide
Prepare20 mins
Cook-
Total time20 mins
Plusresting

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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

Dressing

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

In a large mixing bowl, whisk together all the ingredients for the dressing. Add the cabbage, carrots, fennel and salad onions; stir through well.
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.

Cook’s tip

LEFTOVERS

Coriander

Blend with a little red chilli, garlic, toasted peanuts and sesame oil. Keep in the fridge for up to 3 days to toss through cooked pasta or drizzle over fried eggs.

Typical values per serving when made using specific products in recipe