Mix first 4 ingredients together in a small bowl to make the pancake batter.

Slice the vegetables thinly or combine in a food processor with a slicer blade.

Heat a non-stick pan with the oil.

In a large bowl, mix 1/2 cup of the batter with 2 cups of the vegetable mix. Put the mixture in the pan and flatten down. It will need to be flattened a few times as the cabbages reduces in size.

To flip the pancake put a plate on top, turn upside down and then slide the pancake back into eh pan. Form a second pancake with the remained of the batter and vegetable mixture.

Top with swirls of chili sauce, cashew and lemon aioli, sesame seeds and a few sprigs of fresh cilantro.