This crunchy chopped salad by Donal Skehan is a tasty little light supper or zesty side dish, dressed in an easy satay-style sauce.
1 tbsp smooth peanut butter
3 tbsp fish sauce
1 tbsp chilli jam (or sweet chilli sauce – see recipe tips)
1 tbsp sriracha
1 lime, juice only
1 thumb-sized piece of fresh root ginger, finely grated
1 bird’s-eye chilli (optional – see recipe tips)
1 tbsp rice vinegar
1 small bunch cavolo nero (about 200g/7oz), tough stalks removed, roughly chopped
1 small Savoy cabbage, roughly sliced
3 carrots, cut into thin matchsticks
1 ripe mango, thinly sliced
1 red onion, thinly sliced
1 small bunch of spring onions, thinly sliced on the diagonal
handful fresh coriander leaves
handful fresh mint leaves
sea salt
large handful roast peanuts, roughly chopped
½ lime, cut into wedges
