Making Asian pesto, roughly chopped coriander, mint and shallot. Put into a blender with chilli, grated ginger, garlic, soysauce, sesame oil and syrup. Blend them all together. All salt and pepper to taste.

On a medium heat nonstick pan add cabbage in and quick stir fry for 2-3 min. Take it out.

Put all the ingredients together in a big mixing bowl. Add the salad dressing in and mix well.

You can have it in room temperature or keep it in the fridge for cold noodle or picnic 🧺