For the salad

• 1 small carrot, julienned
• 1 small parsnip, julienned
• 80–100g finely shredded red cabbage 
• 4 Brussels sprouts, shredded (finely sliced, then separated with fingers)
• 125g leftover turkey, shredded
• Large handful mint leaves, shredded
• Large handful coriander leaves, picked

For the dressing 

• 3 tbsp Woolf’s Kitchen Lemongrass & Ginger Spice Paste

• 1½ tbsp rice vinegar (or apple cider/white wine vinegar)
• 1½ tsp honey
• 2 tbsp neutral oil
• 1–2 tbsp warm water, to loosen slightly if needed

To serve

• 1 spring onion, thinly sliced
• Handful salted peanuts, roughly chopped