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Ingredients
2 servings
200gChinese cabbage
finely chopped
2spring onions
finely chopped
15 cmcucumber
piece, cut into long, thin strips, unpeeled
1red pepper
halved, deseeded and cut into long, thin strips is coriander, leaves and stalks finely chopped, plus extra to serve
red chili
thinly sliced
25gunsalted cashews
crushed
25gunsalted peanuts
crushed
4mint sprigs
5mlsesame oil
1 tspsoy sauce
3 tsprice wine
1 tspdried chilli flakes
0.5lime
grated zest and juice of
4 cmroot ginger
piece, peeled and grated
4 dropsfish sauce
optional
15gcoriander
leaves and stalk finely chopped plus extra to serve
25gbean sprouts
Instructions
Step 1
Combine the cabbage, spring onions, cucumber, red pepper, coriander and chili in a bowl
Step 2
Toast the crushed nuts in a dry frying pan over a medium heat for a few minutes, until lightly browned, then add them to the salad.
Step 3
Mix the dressing ingredients in a bowl, then drizzle it over the salad and toss to coat.
Step 4
Serve the dressed salad topped with the mint bean sprouts and fresh coriander
Notes
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