Susie Mandleberg

INGREDIENTS

3 medium carrots

3 raw medium beetroots

1/4 of a small red cabbage

1/4 of a small white cabbage

1/2 a medium red onion, finely sliced

1 small bunch of fresh mint, leaves roughly chopped

1 small bunch of fresh coriander, leaves only

25g peanuts nuts, lightly toasted in a dry frying pan

100ml dark soy sauce

100g clear honey

50ml Apple Cider Vinegar

2 cloves of garlic, crushed & finely chopped

2cm piece of fresh root ginger, peeled & finely chopped

2tbsp olive oil

1 tbsp chilli flakes (check heat of chilli before cooking as this will vary from brand to brand!)

METHOD

Cook garlic and ginger with the oil on a low heat until softened

Add soy sauce, honey and apple cider vinegar

Bring to boil, then reduce heat and simmer for around 8 mins. Check seasoning, then keave to cool.

Shred your veggies in a food processor. Mix in a bowl with the fdressing, and half the nuts, mint and Coriander. Tip onto a flat serving dish, and garnish with the remaining herbs and nuts.