Make the Dressing: In a small jar with a tight-fitting lid, combine all the dressing ingredients: lime juice, fish sauce, rice vinegar, honey, sesame oil, minced garlic, grated ginger, and chopped chilli (if using). Screw the lid on tightly and shake vigorously for about 30 seconds until the dressing is well combined and slightly emulsified. I find that shaking it in a jar is much more effective than whisking. You can find more tips on making the perfect vinaigrette on sites like Serious Eats. Set aside.

Prepare the Vegetables: Using a sharp knife, mandoline, or the shredding attachment on a food processor, finely shred the red cabbage. Place it in a very large salad bowl.

Julienne and Slice: Peel and julienne the carrots (or simply grate them) and add them to the bowl. Add the thinly sliced cucumber, red pepper, and spring onions.

Chop the Herbs: Roughly chop the fresh coriander and mint leaves and add them to the bowl with the other vegetables.

Toast the Peanuts: If your peanuts are not already roasted, place them in a dry frying pan over a medium heat. Toast for 3-5 minutes, shaking the pan often, until they are fragrant and lightly golden. Remove from the pan and set aside to cool, then roughly chop.

Combine the Salad Base: Gently toss all the prepared vegetables and herbs together in the large bowl. At this point, the salad base can be covered and refrigerated for a few hours if you're preparing it in advance.

Add the Avocado: Just before you are ready to serve, halve, stone, and peel the avocados. Slice them into chunks or wedges and add them to the salad bowl.

Dress and Serve: Add about half of the chopped peanuts to the bowl. Give the dressing one last shake, then pour it over the salad. Use salad servers to gently toss everything together, ensuring the avocado and vegetables are evenly coated but not bruised.

Garnish and Enjoy: Transfer the salad to a serving platter or serve directly from the bowl. Garnish with the remaining chopped peanuts and a few extra coriander leaves. Serve immediately.