Serves 4

INGREDIENTS

3½ cups shredded cabbage
1 large carrot, shredded
1 bunch spring onions, finely diced
½ cup dried cranberries
¼ cup roasted peanuts

For the dressing (mix well)

3 Tbsp rice vinegar
2 Tbsp soy sauce
1 Tbsp dark sesame oil
¼ tsp crushed red pepper flakes
3 cloves garlic, finely chopped

METHOD

Whisk all dressing ingredients in a small bowl. In a large bowl, combine cabbage, carrot, spring onions, and cranberries. Pour dressing over vegetables and toss to coat evenly. Cover and refrigerate for at least 1 hour (up to 24 hours) to blend flavors. Sprinkle peanuts on top before serving.