Thai Satay Slaw

Serve cold with any spicy Asian dish – Success assured

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

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 Peppe
r 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.

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