This Thai-inspired salad could serve two as a lunch on its own or top with grilled chicken fillets for a more substantial meal. The
combination of seasonal carrots, cucumbers and cabbage packs a healthy punch too.
1. Combine the carrots, cucumbers, shallots, red cabbage and red pepper in a medium bowl.
2. In a second bowl, whisk together the garlic, lime zest and juice, peanut butter, soy sauce, rice vinegar, sesame oil and sriracha. Pour the dressing over the vegetables and toss to combine.
3. Transfer to a serving bowl and sprinkle with the peanuts, basil leaves and coriander. Serve immediately.