Vietnamese pork, cabbage, carrot and herb salad recipe

2 teaspoons vegetable oil 

500g pork schnitzels

1/4 (about 500g) small red cabbage, tough outer leaves removed, very thinly sliced

1/4 (about 300g) Chinese cabbage, tough outer leaves removed, very thinly sliced

1 carrot, cut into matchsticks

Heat the oil in a large heavy-based frying pan, then add the pork and cook, turning once, for 5 minutes or until cooked through. Set aside to cool a little, then thinly slice.

Place the red and Chinese cabbage, carrot, spring onion, peanuts and pork in a bowl. Toss to combine well.

For the dressing, whisk together all the ingredients in a small bowl until well combined and the sugar has dissolved. Season to taste with freshly ground black pepper, then pour over the salad.

Toss to coat, then divide the salad among bowls, scatter with mint and coriander and serve.