Thai style Crunchy Cabbage and Carrot Salad

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Probably the best vegan dish ever is Som Tam Jay. This is a veggie version of the papaya salad that is eaten all over Thailand but originates in Isaan in the North-East. I make many versions of this with whatever is to hand. Everything works as long as it is raw and crunchy. There also need to be toasted nuts. Be experimental and see what works. This is a raw dish and super healthy.

Ingredients

3 handfuls of finely sliced white cabbage
2 handfuls of coarsely grated carrot
Half of red pepper very finely sliced
A handful of toasted peanuts
Two teaspoons of the curry paste from the Penang recipe
Lime juice, soya sauce about a tablespoon of each and sugar in the right balance to suit your taste
A tablespoon of chopped fresh coriander

Add the curry paste to the liquid ingredients and add a sprinkling of sugar until the balance tastes right. Add the dry ingredients to a bowl and pour over the dressing. Keep tasting and adjusting until it tastes right to you. It should be sour, salty, sweet and spicy with no single flavour dominating.

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