• 1 small carrot peeled and cut into thin strips, shaved or shredded
• 1 small courgette finely sliced or cut into thin strips
• 50 g red cabbage very thinly sliced
• 50 g sugar snap peas sliced
• 1/2 pepper (orange, yellow or red), deseeded and thinly sliced
• 2 spring onions sliced diagonally
• 1 mild red chilli deseeded and thinly sliced
• a handful of bean sprouts
• a handful of coriander leaves
• a handful of mint leaves plus sprigs to serve

For the dressing

• 2 tbsp coconut milk
• 1 lime finely grated zest and juice
• 1 tbsp crunchy peanut butter (100% peanuts, no sugar)
• 2 tsp soy sauce
• 2 tsp tahini
• 1 tsp Thai fish sauce (nam pla)
• 1 tsp sesame oil
• 1 tsp maple syrup
• 1 cm piece of fresh root ginger peeled and finely grated
• 1 garlic clove crushed
• 1 lemon grass stalk tough outer layers removed, finely chopped

To serve

• 20 g peanuts crushed
• 2 tsp sesame seeds
• mint sprigs