This slaw is epic. A perfect side or have as a main meal with some added protein.
What you need...
Half green cabbage finely shredded
Half red cabbage finely shredded
2 carrots peeled & julienned
1 cucumber peeled & julienned.
2 shallots finely sliced
100g bean sprouts
1 bunch coriander picked
1 bunch thai basil picked
50g roasted peanuts
20g crispy shallots
1 long red chilli finely chopped
Juice of one lemon
Juice of two limes
Juice of one orange
1 tablespoon vegan fish sauce (or normal fish sauce)
1 tablespoon brown sugar
1 tablespoon of gluten free soy sauce (or normal)
2 tablespoons rice wine vinegar
What you do...
One. For the dressing combine chilli, citrus juices, fish sauce, brown sugar, soy sauce and rice wine vinegar and mix until sugar has dissolved. Set aside.
Two. In a food processor or mortar and pestle blitz/bash together the peanuts and crispy shallots. Set aside.
Three. To make salad add cabbage, herbs, carrot, cucumber, bean sprouts, sliced shallots and half the peanut mix to a large bowl. Add dressing and toss well gently squeezing to really get that dressing into the veg. Place onto serving bowls and top with the rest of the peanut mix. Done.