Cabbage, mushroom, cashew and gai larn salad with tamarind dressing

Salad

½	Cabbages, (small) (Main)
1 Tbsp	Sesame oil
1 tsp	Sea kelp
12	Field mushrooms (Main)
1 splash	Vegetable oil
1 bunch	Gai lan (Main)
½ cup	Roasted cashew nuts (Main)
2	Carrots

dressing

2 tsp	Palm sugar
2 Tbsp	Tamarind paste (Main)
½ Tbsp	Soy sauce
1 tsp	Fish sauce

Directions

1. Remove the core from the cabbage. Slice the leaves into wide strips. Heat the sesame oil in a fry pan, add the cabbage and sprinkle with kelp. Stir occasionally until the leaves have softened - about 5 minutes. Remove the cabbage then add the dressing ingredients to the pan. Warm, while stirring to dissolve the sugar, then pour into a small jug.
2. Slice the mushrooms. Return the fry pan to the heat, add a little oil and the mushrooms and cook for 5 minutes. Add the roughly chopped gai larn and cook for 3-4 minutes or until wilted.
3. Peel the skin off the carrots then peel into long strips. Combine all ingredients together, pour over the dressing, toss and then plate. Sprinkle with cashew nuts.