Cut the cabbage in half through the core. Cut each half again through the core to create 4 equal wedges. Cutting through the core will help keep each wedge intact. In a small bowl, mix the coriander, five spice, white pepper, and ½ tsp salt. Sprinkle the seasoning over each wedge on both sides.

Heat a large heavy-bottomed pan over medium heat and add enough oil to lightly coat the bottom. Place the wedges cut-side down in the pan. Cook undisturbed for about 7-8 minutes, or until evenly browned before flipping and searing on the other side for another 7-8 minutes. Remove from heat and allow to cool.

For the cucumber, use the flat of your blade to smack the cucumbers down their length to split them. Roughly cut on a bias into 1 inch pieces. Transfer the cucumbers to a bowl and sprinkle with a generous pinch of salt. Toss, then set to the side for at least 10 minutes. Discard any water that drains away then pat the cucumbers dry.

To a large mixing bowl add the chickpeas and cannellini beans. Place the charred cabbage on a cutting board and chop up the charred cabbage wedges, making sure to discard the core. Transfer to the mixing bowl along with the cucumbers, chili peppers, scallions, cilantro, and peanuts.

To make the dressing, add the sesame paste, garlic, tamari, sambal oelek, pepper, five spice, and maple syrup to a large jar. Whisk into a smooth, thick paste. Gradually whisk in half the vegetable broth until smooth, then add the remaining broth and whisk again to form a thin sauce. Add the chili oil then give it a few stirs.

Pour as much of the dressing over the salad as you like, then give it a good toss to combine. Cover and allow to marinate in the fridge for at least 30 minutes before enjoying.