It's the Mexican Spicy Peanuts spiked with chipotle and orange which make this colourful coleslaw so appealing. Once the wind drops and the sun starts to shine we'll start firing up the barbecue and eat this salad all summer long.
To make it shred some green cabbage and put in a bowl. Add cubed mango and cubed red pepper and moisten with mayonnaise ( I used Heinz Seriously Good) and the juice of a lime.
Just before serving add plenty of Tio Pablo Mexican Spicy peanuts and some chopped mint.
( ps Cook's privilege. Pour yourself a drink and nibble some of these peanuts while you chop. They are very moorish)