Carrot Cabbage Asian Slaw

1. Shred cabbage and julienne carrots in equal parts. Add onion in proportion of a half part. Chop cilantro, chiffonade basil, slice mint if you have it. Finely mince ginger. Mix all in a bowl.

2. Add rice vinegar, a fair bit of sugar (can add no sugar at all and still taste great if salty/sour is your desired taste profile), a dash of fish sauce (plus salt if you don't want to use much fish sauce), a good drizzle of peanut oil, a few grinds of black pepper and a couple shakes of chili flakes. Combine well and taste. Modify proportions of sauce bits.

3. Coarsely chop peanuts (or cashews) and toss with the slaw. Serve cool or room temperature with other asian flavors.