½ cucumber cut into small dices
5-8 cm fresh grated ginger
1 red chili finely chopped
1 bag of radishes thinly sliced
1 little handful almonds
1 tbsp soya sauce
2-3 tbsp olive oli
juice from 1 lime
salt and peber
Cut the cabbage into thin slices, and add all the other ingredients except the almonds.
Roast the almonds on a warm pan. When well roasted add the soy sauce and the soy sauce will quickly evaporate/be absorbed by the almonds, take off of heat and cool off a bit.
Just before serving, chop the almonds roughly and sprinkle over the salad.