• 1/2 wombok cabbage
  • 5 spring onions, finely sliced
  • 2 medium carrots, peeled in long strips
  • 1 telegraph cucumber peeled in long strips
  • 1/2 bunch coriander, washed
  • 1/2 bunch thai basil or mint
  • 1 long red chilli
  • 60g cashews or almonds, toasted
  • 1/2 garlic clove, finely chopped
  • 1 tbsp ginger, finely diced
  • 150ml rice wine vinegar
  • 150ml lemon juice
  • 2 tbsp fish sauce
  • 45g white sugar
  • Few drops of sesame oil


  1. Cut the cabbage in half lengthways and then finely shred it, cutting across the cabbage.
  2. Place cabbage in a bowl with the spring onions and carrots. Roughly chop the coriander and Thai basil or mint and add to the bowl. Cut the chilli in half then cut across into fine strips with the seeds.
  3. Roughly chop the nuts and add them and the chilli to the bowl.
  4. Place the remaining ingredients into a small jar and shake well until the sugar has dissolved. Dress the salad then mix well with your hands – make sure it all gets covered in dressing or it will taste bland. (Using your hands to mix is best)
  5. Pile it on a plate and serve.