Thai Coleslaw
 A refreshing slaw/salad that goes well with a variety of main dishes, not just oriental ones! Dressing and veg can be prepared ahead of time and kept refrigerated until ready for assembly and serving. Measurements are a bit adhoc and can be adjusted to your liking. This recipe serves about 4. Oriental greens available from Cwrtau Bach Farm.


1/2 - 1 head of Chinese cabbage, finely chopped
A few leaves of Tsoi Sim and/or Pak Choi, finely chopped
A couple handfuls of coriander, finely chopped
1-2 carrots, grated


2 heaping tablespoons, mayonnaise
3-4 tablespoons, white wine or rice wine vinegar
1-2 dessert spoons, thai spice puree (such as Tesco blends)
1/2-1 dessert spoon, chili sauce (optional, if you like it spicy)
1/2 dessert spoon, ground cumin

Mix together in a large bowl all veg. Combine dressing ingredients in a separate bowl, taste for seasoning and balance: too runny or strong - add more mayo, etc. Add dressing to veg, toss and serve immediately.