4 cups (300g/10.5oz) shredded cabbage (red, white or a mix)
1 cup (100g/3.5oz) carrot strips
½ cup podded edamame beans
½ cup mint leaves
2 spring onions (scallions), finely sliced
2 tbsp roasted peanuts, roughly chopped
Peanut Satay Dressing:
2 tbsp smooth peanut butter
¼ cup coconut milk
3 tbsp lime juice
2 tbsp vegetable oil
1 tbsp fish sauce
1 garlic clove, roughly chopped
1 tsp palm sugar
For the peanut satay dressing, place all the ingredients in a food processor and blend until smooth. Set aside until ready to serve.
In a large bowl, place the cabbage, carrot, edamame, mint and spring onion. Add dressing half the dressing and gently toss until well combined. Add more dressing if necessary. Top with roasted peanuts and serve.