Cabbages are always a good price and a little seems to go a long way.  This slaw inspired 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

Ingredients

½ cabbage, sliced as thin as possible

2 carrots, peeled thinly

2 spring onions, sliced

½ 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

Add the sliced cabbage, carrots and half the spring onions into a large bowl.

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

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

To assemble the salad. Add the kimchi to the sliced cabbage and toss together lightly. Place onto a serving platter. Drizzle over the kimchi dressing and finish with the toasted nuts and seeds and coriander sprigs.