Asian Slaw

I had one of those moments today. You go into a shop and pick the S/M dress of the hanger. A few minutes later, peering out from behind the curtain I had to ask the assistant for the M/L.

Don't worry, I'm not about to go all popcorn on you but I did feel the need for a salad tonight. I had most of the ingredients below ready to go, all that was needed was fresh mint and a sweetheart cabbage. 

We ate it for dinner and felt virtuous. 

Asian slaw

Prep time – 20 minutes
Cook time – 5 minutes


120g vermicelli noodles (sometimes known as glass noodles)
½ head sweetheart cabbage
¼ small head red cabbage
60g mange tout, sliced on the diagonal
1 large green chili, deseeded and finely chopped
8 small spring onions, finely sliced
a large bunch of mint, roughly chopped
100g salted, roasted peanuts, roughly chopped

For the dressing
2 garlic cloves, finely chopped
2 tbsp fish sauce
1 tbsp caster sugar
Juice & zest of two limes

1/ Start by soaking your noodles in boiling water for 3-4 minutes. Drain and run under cool water until the noodles are separated. A trick I’ve learnt is to take scissors to your noodles at this point, cutting them into shorter length; scissors are the most efficient utensil for making the noodles a little more manageable to eat.
2/ Meanwhile make your dressing. Allow it to sit for a few minutes, if you have the time. The garlic will infuse with the lime juice and it will taste all the better.
3/ The next step is super simple. Put all the ingredients in a large bowl (keep a few peanuts back for decoration).  Pour over the dressing and use a ‘lifting’ motion to make sure the whole salad is dressed.
4/ Serve with a few more peanuts sprinkled on top.

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