Spicy fusion slaw
330g medium red cabbage, thinly sliced
1 large carrot (180g), peeled, cut into matchsticks
800g green mango, peeled and cut into matchsticks
125g shallots, peeled and thinly sliced
150g frozen shelled edamame, thawed
½ cup loosely packed fresh mint leaves
½ cup loosely packed fresh Thai basil leaves
40g white sesame seeds, toasted
Chilli sesame dressing
2 fresh small red chillies, seeded, finely chopped
80ml lime juice
30g palm sugar, finely grated
1 tbsp sesame oil
1 tbsp grapeseed oil
Spread cabbage, in a single layer, on an oven try; stand at room temperature for 30 minutes to dry (this will help stop the colour bleeding).
Layer cabbage, carrot, mango, shallot, edamame, herbs and sesame seeds in a large bowl or glass jars.
Make chilli sesame dressing.
Drizzle dressing over salad; toss gently to combine.
To make chilli sesame dressing, place ingredients in a screw-top jar; shake well until sugar dissolves.
Season to taste.
Tip: If you want a creamy slaw, add a little Japanese mayonnaise to the dressing.