1tbspsriracha, sambal oelek or any similar hot sauce
¼ purple cabbage, shredded finely
4carrots, peeled and julienned or spiralised
2large courgettes, julienned or spiralised
1red chilli, seeds removed and thinly sliced
4spring onions, thinly sliced
½ cup coriander leaves
½ cup bean sprouts
½ cup roasted salted peanuts, roughly chopped
Fresh lime wedges, for serving
For the dressing:
Place all the ingredients in a bowl and whisk. Add a splash of warm water if you’d like to thin it out slightly.. Taste to adjust any seasoning and set aside.
For the mushrooms:
Heat olive oil in a large frying pan and sauté the mushrooms on high heat until lightly golden. Remove from the heat and drizzle with a little of the peanut dressing and the spicy chilli sauce. Toss to coat.
In a large mixing bowl add the cabbage, carrots, courgettes, chilli, spring onions and coriander. Add a little drizzle of dressing and toss. Add the mushrooms and mix everything well.
Plate the salad and sprinkle with beansprouts and peanuts. Serve with chunky lime wedges.