Asian slaw

• 1 red onion, thinly sliced
• 2 T rice vinegar
• 2 limes, zested and juiced
• 1 red chilli, finely chopped
• 1 x 10 cm piece ginger, peeled and finely grated
• 2 T sesame oil
• 1 T soya sauce
• 1 t treacle sugar
• 1 red cabbage, very thinly sliced
• ½ bulb fennel, very thinly sliced
• 2 red apples, cut into matchsticks
• 10 g fresh mint, roughly chopped
• 10 g fresh coriander, roughly chopped
• 100 g cashew nut brittle, crushed

Place the red onion in a bowl, then pour over the rice vinegar and lime juice. Allow to stand for 5 minutes. Add the remaining ingredients, except the brittle, and toss. Top with the crushed cashew nut brittle.

Cook's note: I always crave something fresh, colourful and crunchy when I’ve eaten too much rich food. Asian-inspired dishes are my go-to – they’re simple, nutritious and delicious