Summer salads: Asian coleslaw recipe

One of my favourite dishes is som tam (green papaya salad) from northern Thailand. I often try to emulate it with the humble cabbage and carrot for staff meals here at the farm. Serves 4-6 Half a cabbage, finely shredded 3 carrots, coarsely grated 2 apples, grated 1 red pepper, sliced 100g beansprouts (optional) 1 tomato, chopped 2 tbsp peanuts, roasted and crushed For the dressing 1 garlic clove, crushed Half an onion, finely chopped 1 chilli, chopped 3 tsp fish sauce 1½ tbsp brown sugar 3 tbsp lemon juice Dash of sweet chilli sauce Combine the dressing ingredients together, either in a pestle and mortar or whisked together in a bowl. Set aside. Prepare all the raw vegetables and mix together. Toss with the dressing and pile on a serving plate. Sprinkle with the roasted crushed peanuts.