Chinese cabbage is relatively common in our vegetable sections today. Their crispy white stems and pale green leaves add both a variation on colour and flavour. This salad is ideal to accompany grills and barbecues where Asian-style marinades have been used on the meats.

Ingredients

• ½ Chinese cabbage, shredded
• 425 gram can baby corn, drained and halved
• 1 red pepper, finely sliced
• ½ cucumber, halved, and finely sliced
• 1 bunch spring onions, sliced diagonally
• 4 radishes, sliced
• ¼ cup cashews, toasted
• handful favourite sprouts (optional)

Dressing

• 1 tsp finely grated lime rind
• 2 tblsp lime juice
• 2 tblsp Asian fish sauce
• 2 tblsp oil
• 1 tblsp sesame oil
• 2 tblsp each freshly chopped mint and coriander

Method

1. In a large bowl toss together the cabbage, corn, red pepper, cucumber, spring onion, radishes, cashews and sprouts if using.
2. Stir together all the ingredients for the dressing and toss through the cabbage mix. Season with salt and pepper. Cover and stand for 10 minute before serving.

Variations

1. Use roasted peanuts in place of cashews Add 1-2 tblsp toasted sesame seeds Add a few chopped garlic chives