Cabbage slaw with kimchi and cashews

Cabbages are always a good price and a little seems to go a long way. This slawinspired salad has an added punch by adding kimchi, which will not only spice it up but will also be kind on your gut.

Serves 4

1⁄2 cabbage, sliced as thin as possible 2 carrots, peeled thinly

2 spring onions, sliced

1⁄2 cup kimchi

100g cashew nuts

2 Tbsp sesame seeds

2 Tbsp rice wine or white wine vinegar 1 Tbsp sesame oil

1 Tbsp fish sauce

4 Tbsp vegetable oil salt, to taste fresh coriander

Method

Put the sliced cabbage, carrots and half the spring onions in a large bowl.

Place the remaining spring onions, half the kimchi, vinegar, sesame oil and fish sauce in a blender and blend. Slowly pour in the vegetable oil so you create a thick dressing.

Toast the cashew nuts and sesame seeds in a dry pan over a moderate heat until golden. Set aside.

To assemble the salad

Add the remaining kimchi to the sliced cabbage mix and lightly toss together. Place on a serving platter.

Drizzle over the kimchi dressing and finish with the toasted cashews and sesame seeds and coriander sprigs.