Name: Yuzu dressed slaw with fried peanuts and Thai basil
Ingredients: 120ml good quality rapeseed oil, or another neutral oil; 150g red skin peanuts, or regular raw peanuts; 15g dried wakame; ½ a cabbage, red or white (or a combination of the two) (560g); 2-3 carrots , cut into thin matchsticks (280g); 2 mild red chillies, thinly sliced; 20g picked Thai basil; 10g snacking seaweed sheets; 15g ginger, peeled and finely grated; 3 tbsp rice vinegar; 3 tbsp soy sauce; 3 tbsp yuzu juice; 2 tbsp lime juice (from 1-2 limes); 1 tbsp fish sauce; 2 tbsp palm sugar, or soft brown sugar; Fine sea salt

Salad

Serves 6-8

Prep 25 min

Cook 10 min

The dressing here is sharp and light rather than clingy - yuzu and soy rather than anything creamy - so give it a quick toss just before eating. The wakame gets dressed first, soaking up the flavour before being mixed through the vegetables. A mandoline makes the slicing easier, though a sharp knife does the job. You can also serve it piled onto seaweed sheets and folded up like little tacos.

Ingredients

120ml	good quality rapeseed oil, or another neutral oil
150g	red skin peanuts, or regular raw peanuts
15g	dried wakame
½	a cabbage, red or white (or a combination of the two) (560g)
2-3	carrots , cut into thin matchsticks (280g)
2	mild red chillies, thinly sliced
20g	picked Thai basil
10g	snacking seaweed sheets
YUZU DRESSING
15g	ginger, peeled and finely grated
3 tbsp	rice vinegar
3 tbsp	soy sauce
3 tbsp	yuzu juice
2 tbsp	lime juice (from 1-2 limes)
1 tbsp	fish sauce
2 tbsp	palm sugar, or soft brown sugar
	Fine sea salt

Method

Place a small frying with the oil on medium heat. Once hot, add in the peanuts and fry for 4-6 minutes, until golden. Remove with a slotted spoon, drain on kitchen paper, scatter over some salt and set aside to cool. Keep the oil in the pan, off the heat.
Meanwhile, rehydrate the wakame in boiling water for 3 minutes, then drain and run under cold water to cool. Squeeze out all the water and set aside until needed.
In a large bowl, whisk all the dressing ingredients together, along with 3 tablespoons of the oil from the peanuts and ½ teaspoon of salt. Add the wakame, mix really well, then add in the cabbage and carrots and toss together.
To assemble, place one third of the slaw onto a serving platter, scatter over some of the peanuts, chillies and basil. Repeat twice more and then drizzle over the remaining oil from the peanuts. Just before eating, crumble some of the seaweed sheets on top, adding more as you eat, for the crispy texture.