SPICY THAI-STYLE COLESLAW

SERVES 6 PREP 10 MINS

¼ cup mayonnaise

1 tbsp red curry paste

1 tbsp warm water

1 tbsp lime juice, plus wedges to serve

200g red cabbage, shredded 200g Chinese cabbage (wombok), shredded

1 red capsicum, cut into matchsticks

100g snow peas, thinly sliced

1 carrot, shredded

¹⁄3 cup chopped coriander

2 tbsp fried shallots

1 Whisk mayonnaise, curry paste, water and juice in a jug.

2 Combine red and Chinese cabbage, capsicum, snow peas, carrot and half the coriander in a bowl. Add dressing, tossing to combine.

3 Top coleslaw with remaining coriander and fried shallots. Serve with lime wedges.