Tangy, hot, sour and sweet, this salad packs a punch for something that is so simple to prepare. In this dish honey acts as part of the seasoning rather than being the main attraction, helping to balance the sour tamarind (or lime) and heat from the chilli. This is a perfect crisp salad for a packed lunch or summer evening. Make extra dressing if you want to make the salad more substantial by folding through some cooled cooked noodles or serve topped with omelette strips or a crispy fried egg. 

Serves: Two as a main or four as a side      Preparation:  30 minutes  

Ingredients
300g Carrots and radishes 
300g Red or white cabbage 
1 Large pepper 
100g Mangetout/sugar snap peas 
1 Bunch Spring onions 
50g Coriander 
50g Mint
100g Peanuts 

Dressing:
3 Garlic cloves
1 tbsp Finely grated ginger 
1 tbsp Honey
2 tbsp Peanut butter
1 tbsp Soy sauce
1 tbsp Sesame oil 
1 Lime, juiced
½ tbsp Tamarind paste (or extra lime juice)
1 Chilli
½ tbsp Fish sauce (optional) 

Tip: Prepare the dressing and shredded vegetables in advance, combining everything just before serving. 

Method 

1. Roast the raw peanuts for about 10 minutes in a pre-heated oven at 180°C (160°C fan) until they are glossy and lightly brown. Set aside to cool and then roughly chop. 
2. Prepare the dressing by finely mincing/grating the ginger and garlic, and finely slicing the chilli, keeping the seeds if you want extra heat. Whisk these with the rest of the dressing ingredients until the honey and peanut butter are dissolved and evenly distributed. Use extra lime juice if you don’t have tamarind paste and finally taste the dressing, adjusting the chilli, lime juice or honey to taste.  
3. Prepare the salad by finely slicing and shredding the vegetables and roughly chopping the mint and coriander leaves. 
4. Just before serving combine the dressing with the prepared vegetables and chopped peanuts, reserving some nuts, spring onions, and a few herbs for the top. Turn everything well to coat evenly in the dressing and top with the extra nuts, onions and herbs.