Ingredients
1/2 white cabbage (finely shredded)
2 carrots (finely shredded)
5 tbsp rice vinegar
2 tsp sugar
3 spring onions (shredded and soaked in cold water to curl)
small bunch of mint (roughly chopped)
juice of 1 lime
small handful chopped coriander
1 tsp sugar
2 tbsp Mai Siam Fish Sauce
2 tbsp Wing Yip Light Soya Sauce
4 tbsp crushed peanuts (optional)
1 red chilli (finely chopped)
Cooking Method
Step 1
Place shredded cabbage and carrots in a glass or ceramic bowl and sprinkle with rice vinegar and sugar.
Step 2
Mix well and allow vinegar to soak for approx 20 minutes.
Step 3
Squeeze liquid from slaw and place the slaw in a clean glass bowl, discard liquid.
Step 4
Mix together lime juice, light soy, fish sauce, sugar and chopped red chilli.
Step 5
Drain spring onions, add with chopped mint and chopped coriander to slaw along with the dressing.
Step 6
Mix in crushed peanuts just before serving.
