2 spring onions, shredded
zest and juice 1 lime
1½ tbsp fish sauce
2 tsp agave syrup
1 cucumber, cut into thin matchsticks
1 Chinese cabbage, finely sliced
1 red chilli, thinly sliced (optional)
- Fill a small bowl with cold water and add the spring onions, then set aside – this will make it curl. To make the dressing, combine the lime juice and zest, fish sauce and agave syrup.
- Toss together the cucumber, Chinese leaves and dressing, then transfer to a serving dish. Drain the spring onions and pat dry, then scatter over the slaw, and top with the chilli, if you like.