This salad is an example of the principles of making hearty winter salads put into practice. It's crunchy, fresh and enlivening. It's great topped with cooked shredded chicken breast, too.
To make the dressing, whisk the oil, rice wine vinegar, ginger, fish sauce, salt and red pepper flakes in a small bowl until well blended.
Toss the carrots, cabbage and quinoa in a mixing bowl with 2/3 of the dressing, reserving the rest to drizzle on the salads at the table. (You can prepare this step up to 1 hour in advance.)
Just before serving, add the cilantro and mint and toss well. Taste for seasoning.
Serve the salad topped with the coconut and cashews, garnished with a lime wedge and pass the extra dressing.