For the slaw (part 1):

• 10 Mrs Elswood Whole Sweet pickled cucumbers

• ½ red cabbage

• 4 red chillies (deseeded)

• 2 red onions

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For the dressing (part 2):

• 4tbsp Sriracha - We used Thai Taste Sriracha.

• 4tbsp balsamic glaze

• 4tbsp red wine vinegar

• 4 lemons juiced

• 4tbsp sesame oil

• 4tbsp peanut oil

• 2tbsp caster sugar

• 2tbsp salt

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To finish (part 3):

• ½ bunch mint (chopped)

• ½ bunch coriander picked

• 2 tbsp toasted black onion seeds (nigella)

• To garnish:

• 1 Small handful of picked mint & coriander

• 1 small handful of chopped toasted peanuts

• Thinly slice all the ingredients for the slaw (part 1) into a bowl

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• In another bowl, whisk all the ingredients for the dressing (part 2) until well combined, then mix with the slaw (add to taste) and allow 30 minutes to infuse and pickle

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• Once pickled, add section 3 and stir through to finish

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• Add garnish and serve