Thai Slaw Recipe

Adapted from one of my favourite dishes in a Thai restaurant, this fresh and zingy slaw is bursting with colour and flavour! Very quick to prepare, and keeps well in the fridge if you make a big batch.

1 x red onion

1/2 red cabbage

1 green cabbage (can use point cabbage or white cabbage as substitute)

4 carrots

3 x chillies

Thumb sized ginger (peeled & chopped)

Coriander 25 grams (or more if you like coriander!)

100ml soy sauce

200ml sesame oil

3 cloves of garlic (peeled & chopped)

1/2 tablespoon Demerara sugar

Lime juice and lime zest of 1 lime

Red chilli, finely sliced

Handful of cashews, roughly chopped

Coriander

Recipe 

1. Chop up cabbage, finely slice the red onion, peel and grate the carrots and assemble altogether in a bowl
2. Combine all the slaw dressing ingredients in bowl and blend with a hand-blender. Taste and add extra chilli or sugar as required.
3. Add the dressing to the to veg and mix through
4. Finely slice red chilli, roughly chop the cashews and coriander, and scatter on top as a garnish