INGREDIENTS

• 1 bird's eye chilli

• 2 limes

• 2 mangoes

• 500g cherry tomatoes

• 2 bunches pak choy

• 2 carrots

• 2 Lebanese cucumbers

• 1 red onion

• Thai basil

• coriander

• 80g roasted cashews

• 3 tsp sugar

• 3 tsp soy sauce

• 2 tsp neutral-flavoured oil

METHOD

1. Make dressing

Read through the recipe. Thinly slice the chilli, removing the seeds if less heat is desired. Juice the limes. Put the chilli, 1 1⁄2 tbs lime juice, 3 tsp sugar, 3 tsp soy sauce and 2 tsp oil in a large bowl and whisk until combined.

2. Prep mango

Thinly slice the mango flesh, discarding the seeds and skin.

3. Prep salad vegetables

Halve the tomatoes. Trim the pak choy and separate the leaves and stems. Thinly slice the leaves and stems lengthwise. Shred the carrots using a julienne peeler or halve lengthwise and very thinly slice. Halve the cucumbers lengthwise and thinly slice. Very thinly slice the onion.

4. Pick herbs

Pick the basil and coriander leaves, discarding the stems.

5. Chop cashews

Coarsely chop the cashews.

6. Get ready to serve

Add the mango, tomatoes, pak choy, carrot, cucumber, onion, basil and coriander to the dressing and gently toss to combine. Arrange the salad on a large serving plate and scatter with the cashews to serve.