This recipe is a game changer for those into that Asian summer salad vibe and enjoy using fresh, seasonal vegetables in their cooking. Serves 4.

Salad

• ½ a white cabbage finely shredded
• 1 carrot peeled into ribbons
• 1 cucumber peeled into ribbons
• 1 mango peeled into ribbons
• 2 handfuls of bean sprouts
• A small bunch of Coriander
• ½ Cup of Mint Leaves
• ½ Cup of Thai basil
• 2 x 150g Steak (cut of your choice depending on preference)

Dressing

• 2 birds eye chilli finely sliced
• 4 tbls lime juice
• 4 tbls fish sauce
• 4 tbls caster sugar

Method

1. Shred the cabbage, peel carrot, cucumber, and mango and put in bowl. Wash and spin the coriander, mint, and basil then combine with the peeled vegetables.
2. Combine the dressing ingredients in a bottle and shake very well!
3. Allow the steak to reach room temperature, then season with olive oil & salt. Sear on a high heat for 2 minutes each side then rest for 5-10 minutes.
4. Slice the steak & toss through the salad.
5. Dress liberally with your favourite dressing! (You can even top it with crispy shallots)