Combine all the ingredients, except the cabbage leaves, in a mixing bowl. Toss together well, then transfer to a serving platter. Serve the cabbage leaves with the salad, using them as a ‘spoon’ to eat the salad with.
* Lao people use toasted rice powder in dishes such as laap, and for dipping unripe fruit in, such as pomelo, green mango, tamarind and guava. Heat a frying pan or wok over a medium heat and dry roast 100g (½ cup) uncooked glutinous rice for 8-10 minutes, until lightly browned, tossing occasionally. (For a smokier flavour, allow the rice to turn a deeper shade of brown; to make your rice powder more perfumed, you can also dry roast the rice with chilli, lemongrass and makrut/ ka'r lime leaves.) Remove from the heat and allow to cool, then pound to a powder using a large mortar and pestle. It is best used fresh, but can be stored in an airtight container in a cool dark place for several weeks.