Finely shred the red and white cabbage and toss together with torn herb leaves.
Peel and finely shred the carrots, toss into the cabbage mix with the spring onion, beansprouts and sliced red chilli. Splash in the rice wine vinegar, sesame oil and fish sauce. Toss together.
Lay down a base of snow pea tendrils and top with the tossed cabbage mix.
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