- 450-500g January king cabbage or 300g hispi cabbage
- 100g black radish or fiery breakfast radishes
- ½ an apple
- 1 medium red chilli (approx 20g)
- 25-30g picked coriander leaves
- 40g unsalted, skin-on peanuts
- Juice from 1 lime
- 5g fresh ginger, grated
- 5g golden caster sugar
- 1 tbsp fish sauce (or vegan alternative)
- 1 tbsp sunflower oil
- A pinch of coarse sea salt
You probably need only half a cabbage for this – a little goes a long way (or 1 hispi cabbage plus a wedge of red cabbage).
Remove the core of the cabbage, and shred as finely as you can. Put this in your largest mixing bowl.
Slice the radish to 1-2mm thin pieces. Arrange these on top of each other, then cut into matchsticks. Do the same with the apple and add to the shredded cabbage.
De-seed the chilli and slice as finely as you can. Add to the cabbage bowl, then roughly chop the coriander leaves and add these as well.
Put the peanuts in a mortar and tap a few times with a heavy pestle – enough to just break them open a little, rather than crush. Add these to the cabbage.
Make the dressing in a separate bowl by mixing all of the remaining ingredients, then pour this over the cabbage. Mix well. Leave for 5 mins, mix again, then serve – you can make it in advance, though it’ll wilt a little after 30 mins (but then remain the same for 24 hours or so when kept covered in the fridge).
Image: Ed Smith
If you can’t make it to the Market, Borough Market Online offers a wide selection of our traders’ produce, delivered direct to London addresses and, where available, by post to the rest of the UK. The service also includes a range of Best of Borough Market hampers and meal boxes.