Coconut Mint and Cucumber Slaw

Ingredients

Chilli Lime Dressing

• 250ml lime juice
• 100ml fish sauce
• 50ml soy sauce
• 1 chilli
• 100g palm sugar
• 25ml sesame oil
• 50ml peanut oil
• 1tsp lime zest

Method

Crush the chillies and shave the palm sugar. Whisk together with the remaining ingredients.

Slaw

• 1 telegraph cucumber de-seeded
• ½ cup coriander leaves
• 2 fresh kaffir lime leaves
• 100g mung beans
• 1 spring onion sliced into rounds
• 1 cup fresh mint leaves
• 1 shallot finely sliced
• 4 tbsp grated fresh coconut
• ½ a mild chilli de-seeded sliced finely
• ½ cup toasted peanuts or cashews

Method

Cut the cucumber into nice even slices or julienne - you want a bit of crunch so not too thin.

Finely slice two kaffir lime leaves - the finer the better for this.

Crush the peanuts and fold together with the rest of the ingredients. Drizzle the dressing onto the slaw at the table and enjoy on a nice warm summers day.

Stephen Morris’s wine suggestion:

Sauvignon Blanc

• Marlborough Classic 2007
• Cloudy Bay 2007

Pinot Noir

• Montana 2006