Lemongrass curry paste slaw

Got me some lemongrass curry paste from Nila’s Burmese Kitchen in Salford and my GOD is it tasty.
Whipped this up off the back of it, and everyone has to try a variation of this. Atleast once.

Recipe, serves 3-4 as a side;

1 tbsp double cream/ coconut milk
1 tbsp smooth almond butter
2 tbsp curry paste
1 tsp honey or syrup
1 tbsp vinegar
Salt
Pepper
1/2 white cabbage, finely sliced

Method

1. Finely slice your cabbage

2. Steam for 5-10 mins and season

3. Whilst the cabbage is steaming, add all the other ingredients to a large bowl and mix until combined

4. Add the cabbage to the sauce

5. Mix well and leave to infuse - you can eat straight away, but the flavours get better

6. Plate up when ready to serve, top with garlic and chillis, a drizzle of sesame oil, and some more cream

7. Serve warm, or cold, as a side to any meal, or the base for a salad

Notes + Variations:

You could use any chilli paste for this - red, green or yellow could work.
Find other variations of this salad here.