For the salad:
1/4 small white cabbage, shredded finely
1 cup baby spinach leaves, torn
1 capsicum, sliced finely
8 snow pea pods, sliced on the diagonal
1/2 cup mint leaves
1/2 cup coriander leaves
1/4 cup fish sauce
1/4 cup sesame or peanut oil
2 tbsp sweet chilli sauce

For pickled carrots and onion:
1 carrot, julienned
1/2 Spanish onion, julienned
1 tsp sugar
1 tsp salt
squeeze of lemon juice

1/4 small white cabbage, shredded finely 1 cup baby spinach leaves, torn 1 capsicum, sliced finely 8 snow pea pods, sliced on the diagonal 1/2 cup mint leaves 1/2 cup coriander leaves 1/4 cup fish sauce 1/4 cup sesame or peanut oil 2 tbsp sweet chilli sauce 1 carrot, julienned 1/2 Spanish onion, julienned 1 tsp sugar 1 tsp salt

1. To prepare the pickled vegetables: place julienned carrot and onion in a bowl with sugar and salt, mix well and refrigerate for 20 minutes. After that time add a squeeze of lemon juice and stand until ready to use.
2. To prepare the salad: heat a little of the oil in a pan or on a flat barbecue plate until smoking hot. Add capsicum and allow it to soften and char slightly, then add the sliced peas and stir through.
3. Combine all vegetables in a large bowl, add pickles and mix around gently. Reserve the pickling juices. In a cup mix fish sauce, sweet chilli sauce, peanut oil and pickling juices to make the dressing. Pour over salad and mix well to cover.