Thai Slaw

1. 1

   remove core from the cabbage and slice as thinly as possible. Steep the cabbage in ice cold water for 10 min before draining and spinning dry. place in bowl. remove seeds from chillies and slice into thin rounds. peel and slice the garlic equally finely. Chop the lime leaves into thin strips and add all the cabbage. mix well with the Thai fish sauce, lime juice and sugar. Leave to macerate together for 15 min before adding the coriander leaves only, and checking the seasoning for salt.

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