- vegetable or peanut oil
- 75g/3oz raw peanuts
- 300g/10½oz Chinese cabbage leaves, sliced thinly
- 1 carrot, peeled and julienned
- ½ Spanish onion, sliced thinly
- 8 large cherry tomatoes, sliced
- 12 king prawns, peeled, de-veined and halved lengthwise
- 1 cup mixed fresh herbs such as coriander leaves, mint leaves, Thai basil leaves or Vietnamese mint leaves
- 150ml/¼pt rice wine vinegar
- 1 tbsp caster sugar, or to taste
- 1 tsp dried chilli flakes, or to taste
- Heat a little vegetable or peanut oil in a frying pan, add the peanuts and roast over a medium heat, stirring regularly until golden brown. Drain on absorbent paper and cool.
- Tightly roll the cabbage leaves together, then slice thinly and place in a large bowl.
- Using a mandolin, if possible, thinly slice the carrot lengthwise, then using a sharp knife, thinly slice the carrot lengthwise into julienne.
- Add the carrot, onion, tomatoes, prawns and herbs to the cabbage.
- Coarsely crush the peanuts in a mortar and pestle and add to the salad.
- Combine the vinegar, sugar and chilli flakes in a small saucepan, bring to the boil and stir until the sugar dissolves then remove from the heat and cool to room temperature.
- Add enough dressing to generously coat the salad and toss well to combine. Season to taste.
- Spoon the salad on to a serving platter and serve as an accompaniment to stir-fried fish and steamed rice.