• 1 baby wombok, finely shredded
  • 1 carrot, peeled, cut into matchsticks
  • 110g (2 cups) bean sprouts
  • 2 green onions, ends trimmed, thinly sliced
  • 1/2 cup mint leaves
  • 1/2 cup coriander leaves
  • 400g roast Peking duck breast (Luv a Duck brand), thinly sliced
  • 55g (1/3 cup) roasted peanuts, coarsely chopped
  • Step 1 To make the dressing, whisk the lime juice, sugar, fish sauce, vinegar and chilli together in a jug until sugar dissolves.
  • Step 2 Combine the wombok, carrot, bean sprouts, green onion, mint and coriander in a large bowl. Drizzle over the dressing and toss to combine. Divide among serving bowls. Top with duck and sprinkle with peanuts. Serve immediately.