It's the dressing that's Asian inspired. I was never much of a fan of the mayonnaise version. So to make the dressing it was something like: Add to a screw top jar: small red onion finely diced, clove of garlic crushed, big handful of either Thai basil
or cilantro/coriander chopped. Third of a cup each of palm sugar (I used less), vegan fish sauce or salty alternative like soy sauce (I added a good spoon of accidentally vegan paste to make beef pho soup, as well as tamari), lime juice. 1 tablespoon of oil (I added a bit of sesame oil and the rest a neutral veg oil). 1-2 Thai chillies julienned. Close lid and shake it all up until ready to use (can add up to an hour before if using Savoy cabbage or longer with erm, normal cabbage as it stays crisp better. I have chilli hating kids so kept it separate for those who wanted to pour on. The kids just prefer raw unseasoned veg!
