Peel and slice the echalion into thin rings. Heat the oil in a frying pan on a medium heat and gently fry the echalion rings until golden brown. Strain through a sieve.
Meanwhile, mix the dressing ingredients in a small bowl.
Shred the cabbages and grate the carrot – either by hand or using a food processor.
Mix all of the slaw ingredients in a large bowl – reserving a little of the coriander, peanuts and sesame seeds for garnish.
Pour the dressing into the slaw and massage in. Top with the remaining coriander, peanuts, sesame seeds and the crispy shallots.
