First make the dressing. Peel and finely dice the ginger, place into a small bowl. Quarter the limes and scoop out the soft flesh, chop into small pieces and add to the ginger. Pour the vegetable oil over the ginger and lime, and season with salt and pepper. Then, using a the end of a rolling pin, or similar tool, lightly crush the ginger and lime. Leave for at least 5 minutes to sit.

Halve the vermicelli noodles (this will ensure they are easier to mix with the salad later) and place in a pot of boiling water for no more than 2 minutes or until soft. Drain and allow to cool, add a little vegetable oil to the cooked noodles to stop them sticking.

Finely slice the red cabbage lengthways and place into a large mixing bowl. Grate the two carrots into the bowl. Roughly chop the coriander and add to the carrots, reserving some for garnish. Slice the spring onion, using both the white and green parts of the vegetable, add to the rest of the vegetables along with the sesame seeds and toss well.

Finally, add the vermicelli noodles to the bowl and combine. Pour over the dressing and finish with the remaining coriander.