Asian slaw with lime and chili
A crisp and vibrantly colored slaw with bean sprouts, snow peas, carrots, yellow peppers, scallion and cilantro combined with a hot, sour and sweet Southeast Asian-inspired dressing.

2 cups bean sprouts
1 carrot—peeled and grated
½ yellow pepper—cut into thin strips
1 scallion (spring onion)—thinly sliced on the diagonal
12 snow peas—trimmed and halved on the diagonal
A handful of cilantro (fresh coriander) leaves
2 tablespoons fish sauce
1½ tablespoons lime juice
2 teaspoons peanut or canola oil
½ teaspoon sesame oil
½ teaspoon dried chili flakes
½ teaspoon sugar
½ clove garlic—minced

¼ teaspoon salt

PLACE the bean sprouts, carrot, yellow pepper, scallion, snow peas and cilantro in a bowl and toss to mix. PLACE the fish sauce, lime juice, peanut or canola oil, sesame oil, chili flakes, sugar, garlic and salt in a jar with screw top lid and shake until well combined. POUR the dressing over the vegetables and toss again to thoroughly combine.