Asian slaw

[Serves 4]

1 baby red cabbage
1 red pepper
4 carrots
1 punnet (135g) baby corn

For the dressing:
2 tbsp smooth peanut butter
2 tbsp peanut oil
1 tbsp sesame oil
1 tbsp soy
2 tbsp lemon juice
1 tbsp brown sugar

To serve:
roasted salted peanuts, chopped

1 Julienne or finely slice the vegetables and tip into a bowl or onto a serving platter.
2 Mix together the dressing ingredients – thin out, if you prefer, by whisking in a little boiling water. Spoon over the slaw, sprinkle with the peanuts and serve.