VIETNAMESE-STYLE PEANUT COLESLAW

SERVES 6 PREP 10 MINS

¼ cup mayonnaise

1 tbsp warm water 2

tsp fish sauce

350g Chinese cabbage (wombok), shredded

1 red capsicum, cut into matchsticks 1 carrot, cut into matchsticks

1 red onion, halved, thinly sliced

200g small cooked peeled prawns

½ cup torn mint leaves

1 long red chilli, thinly sliced

2 tbsp toasted chopped peanuts

1 Whisk mayonnaise, water and fish sauce in a jug. Combine cabbage, capsicum, carrot, onion, prawns and mint in a bowl.

2 Add dressing to coleslaw, tossing to combine. Serve coleslaw topped with chilli and peanuts.