Thai shredded vegetable salad

Instructions

1. Finely shred the swede, cabbage and carrots. If you have a shredding attachment with your food processor, use this. Put all the veg into a large mixing bowl.
2. Thinly slice the shallots into rounds, then separate into rings and add to the bowl with the rest of the veg. Halve the cucumber lengthways and remove the seeds, then slice on the diagonal and set aside.
3. For the dressing, use a pestle and mortar to pound the chilli slices briefly to crush, then add the tomato halves and pound again until they are crushed but still chunky. Mix in the lime juice, sugar and soy sauce until the sugar has dissolved, then pour over the veg.
4. Toss the veg with the dressing until everything is coated, then scatter in most of the fresh herbs and gently toss a couple of times more. Transfer to a serving platter and top with the cucumber and remaining herbs, then serve.