Place the cabbage, carrots, red peppers and spring onions in a large salad bowl. Toss until vegetables are well-mixed.

In a small mixing bowl, whisk together the remaining ingredients.

Pour over the cabbage salad, and toss again to coat the salad evenly with the dressing.

Refrigerate this salad until you are ready to serve it.

Makes 6 to 8 servings.

Per serving (based on 6): 151 calories, 12 g fat (2 g saturated fat), 0 mg cholesterol, 414 mg sodium, 11 g carbohydrate, 2 g fiber, 1 g protein, 80% vitamin A, 68% vitamin C, 3% calcium, 3% iron