For the dressing:
- 4 tablesp. rapeseed or olive oil
- 1 tablesp. toasted sesame oil
- Juice of 1 lime
- 2 teasp. honey
- 1 garlic clove, crushed
- 1 x 2cm piece of fresh ginger, grated
- Salt and black pepper
For the salad:
- 2 heads pak choi, very thinly sliced
- ½ a small head red cabbage, shredded
- ½ white cabbage, shredded
- 3 carrots, shredded
- 3 scallions, thinly sliced