Cabbage, carrot and cucumber slaw

Blanch 1 stick celery (cut into 1cm pieces) in lightly salted boiling water for 30 seconds. Drain and refresh under cold water. Dissolve 1 1/2 tbsp sugar in 1/3 cup malt vinegar over low heat and simmer until slightly reduced. Set aside to cool, then add 1 carrot (sliced) to vinegar

mix. Using a vegetable peeler, cut

1 Lebanese cucumber into ribbons. Place celery, carrot and cucumber in a bowl with 1 1/2 cups cabbage (shredded), 4 green onions (sliced diagonally) and 1 cup bean sprouts. Combine 2 tbsp soy sauce, 1 tsp fish sauce and 2 tbsp lime juice in

a bowl and pour over vegetables. Add 1/2 cup coriander leaves and

1/3 cup mint leaves and toss gently.

Serve with barbecued sausages.