Apple and mung bean slaw

I used a julienne shredder to cut the apples.

For the dressing

2 Tbsp	Lemon juice
¼ cup	Water
¼ cup	Fish sauce
¼ cup	Rice vinegar
2 Tbsp	Sugar
2	Garlic cloves, diced
1 tsp	Chilli, finely diced

For the slaw

2 large	Apples, halved and cored (Main)
1 cup	Mung bean sprouts, trimmed (Main)
¼ cup	Chopped coriander, or parsley
½ cup	Honey-roasted peanuts

Directions

1. Place lemon juice, water, fish sauce, rice vinegar and sugar in a saucepan. Bring to the boil stirring, until the sugar is dissolved. Cool. Add the garlic and chilli. This dressing may be stored in a covered glass jar in the fridge for up to a week.
2. Finely shred the apples and place in a bowl. Add the sprouts and coriander. Drizzle with a little of the dressing and toss. Garnish with the peanuts.

More of Jan's Autumn eats

• Hasselback nashi
• Eggplant bruschetta