Pickled ginger and cabbage salad recipe | Gourmet Traveller

Ingredients

• 70 gm roasted peanuts
• 50 gm dried prawns
• 3 tsp sesame seeds
• ½ Spanish onion, thinly sliced
• 500 gm Chinese cabbage (about ½), thinly sliced, some leaves reserved to serve
• To taste: juice of 2-4 limes
• To taste: fish sauce
• Pickled ginger
• 100 gm young ginger, thinly sliced on a mandolin
• 100 ml rice vinegar
• 2 tbsp fish sauce
• 1 tbsp caster sugar
• Garlic oil
• 60 ml (¼ cup) peanut oil
• 3 garlic cloves, thinly sliced