PREP TIME: 10 minutes

red shredded cabbage 3 cups

bunch asparagus, blanched 1 bunch

chopped peanuts 1/2 cup

parsley leaves 1 cup

coriander leaves 1 cup

dried shallots 1/3 cup


  1. Shred the red cabbage and place on serving plate.
  2. Blanch asparagus for 1 minute and place aside.
  3. Arrange herbs and asparagus on top of cabbage and drizzle with Birch & Waite Thai, Lime & Coriander Dressing.
  4. Top with chopped peanuts and dried shallots.

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