wombok, carrot and bean sprout slaw with ginger dressing
650g wombok, finely shredded 3 carrots, peeled and shredded 2 cups ( 120g) bean sprouts 3 long red chillies, thinly sliced baby ( micro) coriander leaves ( optional), to serve ½ cup ( 70g) salted peanuts, roughly chopped ¼ cup ( 25g) store- bought fried shallots+
ginger dressing ¼ cup ( 65g) shaved palm sugar ¼ cup ( 60ml) lime juice 2 tablespoons fish sauce 1 x 3cm piece ( 15g) ginger, peeled and finely grated To make the ginger dressing, place the sugar, lime juice, fish sauce and ginger in a bowl and stir until the sugar is dissolved. Set aside. Place the wombok, carrot, bean sprouts and dressing in a bowl and toss to combine. Transfer the slaw to a serving dish and top with the chilli, coriander, peanuts and fried shallots to serve. Serves 4. + You can buy ready- made crispy shallots from the Asian aisle of the supermarket or Asian grocery stores.