Summer salads: Asian coleslaw recipe

One of my favourite dishes is som tam (green papaya salad) from northern Thailand. I often try to emulate it with the humble cabbage and carrot for staff meals here at the farm.

Serves 4-6

Half a cabbage, finely shredded
3 carrots, coarsely grated
2 apples, grated
1 red pepper, sliced
100g beansprouts (optional)
1 tomato, chopped
2 tbsp peanuts, roasted and crushed

For the dressing
1 garlic clove, crushed
Half an onion, finely chopped
1 chilli, chopped
3 tsp fish sauce
1½ tbsp brown sugar
3 tbsp lemon juice
Dash of sweet chilli sauce

Combine the dressing ingredients together, either in a pestle and mortar or whisked together in a bowl. Set aside. Prepare all the raw vegetables and mix together. Toss with the dressing and pile on a serving plate. Sprinkle with the roasted crushed peanuts.