Cabbage and carrot slaw with tahini, peanuts and soy

Ingredients

• 2–3 carrots, peeled and coarsely grated (200g)
• 100g beansprouts
• 3 garlic cloves, crushed
• 1½ tbsp aleppo chilli flakes (or 2 tsp regular chilli flakes)
• 60ml vegetable oil
• 2 tbsp toasted sesame oil
• 75ml rice wine vinegar
• 2 tsp caster sugar
• 2 tbsp soy sauce
• 2 tbsp tahini
• 1 small chinese cabbage, cut into roughly 5cm pieces (450g)
• 10g coriander leaves
• 5 spring onions, thinly sliced (50g)
• 50g roasted peanuts, roughly chopped
• Fine sea salt