2 tbsp Cock Brand fish sauce
Grated rind of 1 lime
2 tbsp lime juice
½ cup Aroy D Brand coconut milk
2 tbsp oil
4 Coconut Tree frozen red chilli, seeded and finely cut into strips
6 garlic gloves, finely sliced
6 shallots, finely sliced
1 small cabbage, shredded
2 tbsp coarsely chopped roasted peanuts, to serve

1. Make the dressing by combining the fish sauce, lime rind and juice and coconut milk. Set aside.
2. Heat the oil in a wok or frying pan. Stir-fry the chillies, garlic and shallots, until the shallots are brown and crisp. Remove and set aside.
3. Blanch the cabbage in boiling salted water for about 2-3 minutes, drain and put into a bowl.
4. Stir the dressing into the cabbage, toss and mix well. Transfer the salad to a serving dish. Sprinkle with the fried shallot mixture and the chopped roasted peanuts.