Thai Slaw. Lime, ginger, chilli and crunch.

To ride the wave of success following my yummy Steak Slaw I've come up with a Thai version.  It is delicious served with barbecued prawns, fish or strips of beef and is super healthy using low fat yoghurt rather than mayo.

It stays crunchy for ages in the fridge making a healthy, low fat midnight snack.

Ingredients

1 baby red cabbage, or ¼ of a large red cabbage

1 large carrot

½ white cabbage

5 tbsp low fat plain yoghurt

1 lime, plus extra for garnishing

1 green chilli, deseeded

a large handful fresh coriander, plus extra for garnishing

1 garlic clove

2 tsps soy sauce

1 tsp runny honey

1 handful sesame seeds

1 shallot

1 knob of ginger grated

Method

1. Finely slice the red and white cabbage and place in a large bowl.  Use a vegetable peeler to shave the carrot and mix in with the cabbage.

2. In a separate bowl mix together the yoghurt, lime zest and juice, chilli (finely chopped), coriander leaves and stalks finely chopped, garlic clove finely chopped, soy, honey, shallot and ginger.

3. Toast the sesame seeds in a dry frying pan and add to the chopped veggies.

4. Stir the sauce into the veg and serve sprinkled with coriander leaves and extra wedges of lime.

Delicious, refreshing and seriously beautiful.