Asian crunchy coleslaw (15.12.16)

For the dressing:
1 tbsp grated palm sugar
3 tbsp light soy sauce
1 tbsp sesame oil
Juice of ¼ lime
2 tbsp rice vinegar
1 tbsp Japanese chilli
¼ cup vinegar
¼ cup oil
½ cup sugar
Mix and bring to a boil

For the coleslaw:
3 cups finely sliced red and green cabbage
5 spring onions, sliced
2 carrots, julienned
10 baby corn, sliced and lightly roasted
30 mange tout- stringed and cut in half cross ways
½ cup roughly shredded basil
¼ cup roughly shredded coriander
1 cup roasted cashew nuts
Oil, for deep frying
Rice noodles, deep fried

To make the coleslaw
Mix the veg, herbs, and cashew nuts in a bowl. Heat the oil in a medium saucepan.
Fry the noodles in small bunches- they triple in size as they fry. Add to vegetables and mix well
Add the dressing just before serving, tossing until thoroughly mixed.

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