• 1 medium white cabbage – Cored and shredded, adds mild flavor and crunch
• 1 small purple cabbage – Cored and shredded, adds color and nutrients
• 1 small green papaya – Cored and julienned, provides subtle sweetness and crispness
• 80 grams mayonnaise – For creamy richness
• 50 grams strained yoghurt – Adds tang and lightens the texture
• 3 tablespoons cider vinegar – Brings brightness and acidity
• 2 tablespoons lime juice – Fresh and zesty
• 1 tablespoon honey – Balances acidity with a touch of sweetness
• 1 teaspoon Worcestershire sauce – Optional, adds umami depth
• 1 teaspoon Asian fish sauce – Optional, for savory flavor punch
• 1 teaspoon Dijon mustard – Adds subtle heat and complexity
• ½ teaspoon fennel seeds – Coarsely crushed, offers a hint of anise
• 1 teaspoon sea salt – Enhances all flavors
• ½ teaspoon freshly ground black pepper – Adds balance and heat

Optional Add-Ons

• Shredded carrots – For extra sweetness and crunch
• Toasted nuts – Walnuts or almonds for a nutty crunch
• Fresh herbs – Cilantro or mint for a bright, fresh finish

Substitutions and Shortcuts

• Savoy cabbage – A softer alternative to standard cabbage
• Dairy-free yoghurt – Use coconut yoghurt for a vegan option
• Rice vinegar – Works in place of cider vinegar
• Shredded carrots or apples – Use if green papaya is unavailable