For the dressing

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1 tablespoon grated ginger

3 cloves garlic, grated

3 tablespoons rice wine vinegar

1 teaspoon fish sauce

Juice of 3 limes

¾ teaspoon kosher salt

¼ teaspoon granulated sugar

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For the slaw

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3 red peppers

3 carrots

½ white cabbage

1 bunch chives

¼ cup sesame seeds

Olive oil for drizzling

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1. Combine all the ingredients for the dressing in a small bowl. It will taste intense and a little over-seasoned on its own.

2. Slice the peppers in half and remove the seeds. Sliver as finely as you can and place in a large bowl. Follow with the carrots and the cabbage.

3. Place the sesame seeds in a medium frying pan and warm over medium heat, swirling the pan every few minutes to turn the seeds. Cook until they’re fragrant and toasted, about 3 minutes. They get carried away easily, so when they look right, tip them onto a plate to prevent them from burning.

4. Slice your chives into lengths the same as the pepper pieces and set aside.

5. When you’re ready to eat the salad, pour the dressing onto the veg and use your hands to coat everything well. Taste and adjust the salt (I added another pinch, but this is quite personal). Scatter some of the sesame seeds through the salad and toss.

6. Transfer to a serving plate and sprinkle over the remaining sesame seeds and the chives. Drizzle over lots of olive oil (don’t be tempted to use sesame oil, it’s flavor is too strong for the raw veg).