Cabbage & nut salad

PUBLISHED: 12:05 27 April 2006 | UPDATED: 14:40 12 May 2010

Ingredients: 225g (8oz) bean sprouts 100g (4oz) white cabbage 1 green chilli 1 cube fresh ginger root 1 tbsp fresh coriander leaves, chopped cucumber, grated salt and lemon juice 50g (2oz) unsalted cashew nuts, roughly chopped 50g (2oz) unsalted peanuts,

Ingredients:

225g (8oz) bean sprouts

100g (4oz) white cabbage

1 green chilli

1 cube fresh ginger root

1 tbsp fresh coriander leaves, chopped

cucumber, grated

salt and lemon juice

50g (2oz) unsalted cashew nuts, roughly chopped

50g (2oz) unsalted peanuts, roughly chopped

1 tbsp desiccated coconut

Method

Shred the white cabbage finely into a large bowl. De-seed the green chilli and chop into very small pieces, peel the ginger root and shred finely. Mix together the cabbage, bean sprouts, chilli, ginger and coriander, add the cucumber and nuts and mix with a little salt and lemon juice. Toss to combine well and sprinkle over the coconut. Cover and refrigerate until needed. Plenty for four servings.


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