4 cups Shredded Cabbage (red/white or a mix of both) I use a Japanese Mandoline to cut the cabbage.
1 Cup of Carrot Strips
1/2 Cup Mint Leaves
2 Spring Onions finely sliced (I also use a Mandoline)
2 Tablespoon Roasted Peanuts roughly chopped
PEANUT SATAY DRESSING
2 Tablespoon Smooth Peanut Butter
1/4 Cup Coconut Milk
3 Tablespoon Lime juice
1 Tablespoon Fish Sauce
1 Tablespoon Honey
1/2 Tablespoon Hot Chilli Pepper 1 Tablespoon of Sriracha Sauce
Prepare the dressing by mixing all ingredients in a small bowl using a whisk.
In a large bowl, put all the cabbage, carrot, mint leaves and spring onion
When ready to serve, add half of the dressing and gently toss until well combined. Add the remaining dressing and top with Roasted peanuts.
I prepare the dressing the night before – The flavour has time to develop.
Thai Satay Slaw
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