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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.
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
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.