To make the Asian crunchy salad, prepare all the ingredients as described.
Mix together the cabbage, onions, edamame beans, radish, sugar snap peas and herbs.
Stir together all the dressing ingredients and add to the cabbage mixture
To begin making the rice paper rolls, fill a deep bowl with 2 parts boiling and 1 part cold water.
Dip rice paper sheet in water and remove as soon as fingers touch the water. Drain excess water.
Lay softened rice paper sheet on a plate, place the mix in the middle, sprinkle peanuts over mixture and fold.
Place in a tray and cover with damp kitchen towel to keep moist.
The rice paper rolls can be made 2 hours in advance if you wish.
Prepare the dipping sauce to serve on the side.
Heat the oil in a heavy pan and sweat the shallots, gingers, and chilli without colouring
Add the rice wine vinegar and reduce by 1/3.
Add sugar syrup and soy sauce and bring to the boil
Reduce the heat and simmer for 15 minutes
Remove from the heat and add pickled ginger juice and lime juice.
Taste and adjust. Cool before serving on the side with the rice paper rolls.