Asian Inpired Coleslaw

I have to admit that even before I turned vegan I never liked conventional coleslaw, however we have a glut of cabbages at the moment-mainly red cabbage so I have adapted this for my red cabbages and it's great-refreshing, light and aromatic.
1 bunch spring onions-trimmed and sliced
4 medium carrots-peeled and corsely grated
1 small red or white cabbage

Dressing:
2 tbs tamari or soy sauce
1 tbs clear honey or maple syrup
1 garlic clove finely chopped
2 tbs rice or white wine vinegar
2 tbs toasted sesame oil
2 tbs olive or avocado oil

To finish:
A handful of fresh coriander and some lime juice. (you can also add some toasted sesame seeds, or sunflower seeds)

Put the sliced spring onions into a large bowl, add the grated carrots.  remove any blemished outer leaves from the cabbage, the quarter, cut away the core and shred the leaves as finely as you can.  Combine with the spring onions and carrots.

For the dressing, whisk all the ingredients together, making sure the honey is dissolved.  Pour over the vegetables and toss.  Leave for 10-20 minutes to relax!

Serve with the coleslaw scattered with coriander and sprinkled with a few squeezes of lime.