Ingredients
60ml rice vinegar 
2 tbsp lemon juice 
25g palm sugar 
¾ tsp salt 
1 clove garlic, chopped 
2 small shallots, finely chopped 
20g ginger, finely chopped 
80g mangetout, finely shredded 
80g carrot, cut into julienne strips 
1 red chilli, deseeded and finely sliced 
100g red cabbage, finely shredded 
20g roasted peanuts, chopped 

Method
In a saucepan, heat vinegar, lemon juice, sugar and salt, stirring to dissolve the sugar. Once the sugar has dissolved, add the garlic, shallots and ginger and bring to the boil. Boil for two minutes to take the raw edge off of the aromatics and reduce slightly. Set to one side and leave to cool for 10 minutes. 

Combine the remaining ingredients and toss in the dressing just before serving.