Summer slaw with Asian peanut butter dressing

Serves 4 as a side

Ingredients:

1 small white cabbage

1 carrots

1 red bell pepper

a handful of mangetout

a small bunch of coriander

2 spring onions

a handful of pumpkin seeds

2 tablespoons peanut butter

1 tablespoon soy sauce

1 teaspoon fish sauce

1 tsp sesame oil

1 lemon

3 tbsp water

Method:

Start by finely shredding all your vegetables and put in a large mixing bowl, you could do this in a food processor or by hand. Chop your coriander and spring onions and add to the bowl.

For the dressing, mix the peanut butter, soy sauce, sesame oil, fish sauce and juice of a lemon in a bowl. The mixture will look like it’s curdling and thicken. Keep stirring, add in some water, a tablespoon at at time until it is a bit looser. You still want it to be thick enough to coat your veg, the consistency should be a bit like loose yoghurt, not like a paste.

Pour the dressing over the shredded veg, ensuring it is all evenly coated, transfer to a serving bowl. Let this sit for a couple of minutes whilst you fry your pumpkin seeds.

Put a frying pan on a medium heat and add in your pumpkin seeds, shaking them occasionally. Once they start popping and begin to brown, remove from the heat and scatter over the slaw.