(INGREDIENTS)

(For the salad)

• ½ head Chinese Cabbage {Nappa Cabbage/Wombok} (approximately 750 grams)
• 2 large carrots (approximately 360 grams)
• 1 large red capsicum {bell pepper} (approximately 300 grams)
• 1 small bunch coriander {cilantro} (1 cup)
• 4 sprigs basil (⅓ cup)
• 3 sprigs Asian mint (¼ cup)
• ½ cup peanuts (roasted)
• 2 tbsp extra peanuts for a garnish
• 4 tbsp sesame seeds (toasted)
• 2 tablespoon black sesame seeds
• 1 long chilli

(For the Thai Vinaigrette)

• ¼ cup MCT oil {you could also use extra virgin olive oil or peanut oil}
• ¼ cup lime juice
• 2-3 tsp sesame oil
• 2 tbsp fish sauce
• 1 tablespoon grated ginger
• 1 garlic clove (minced)
• 4 kaffir lime leaves (chiffonade)
• ¼ teaspoon brown sugar

(INSTRUCTIONS)

1. Wash and trim all your vegetables, finely shred your cabbage, either julienne or grate your carrots, cut your capsicums into 2cm (½ inch) strips.
2. Wash your herbs, pat dry or spin in a salad spinner to remove excess water. Pick the basil and mint leaves from their stems and roughly chop your coriander.
3. Trim your chillies, rinse under cold water and slice on the diagonal.
4. Place all your vinaigrette ingredients in a glass jar, season and shake until emulsified.
5. Add all your ingredients (except the sliced chilli and extra peanuts) in a large mixing bowl, pour over the vinaigrette, season and toss until well combined.
6. Arrange in a salad platter, scatter the peanuts and chilli on top to garnish, chill in the fridge until ready to serve.