Asian inspired coleslaw

With the hot weather hitting us in Perth, recently, I thought I'd give this recipe a go. Simple, with not too many ingredients and no turning on of ovens or stovetops required!
I found this one in the book "River Cottage Veg Everyday" by Hugh Fearnley-Whittingstall, which is a vegetarian cookbook with some vegan recipes included. The original recipe called for honey but I substituted that with agave syrup, to keep in vegan.

What you will need:
1 bunch of spring onions, trimmed and sliced (optional)
4 medium carrots, peeled and coarsely grated
1 small white cabbage, shredded finely

For the dressing:
2 tbsp soy or tamari sauce
1 tbsp agave syrup
1 garlic clove finely chopped (optional)
1 tbsp finely grated fresh ginger
2 tbsp rice vinegar
2 tbsp sesame seed oil
1 tbsp olive oil
Juice of one lime
a handful of chopped coriander

Method:
If using, put the sliced spring onions in a bowl, add coarsely grated carrots and shredded cabbage. Combine.
For the dressing, whisk all the ingredients together and pour onto the vegetables, tossing thoroughly.
Add the lime juice and coriander.
Leave for 20 minutes to soften and 'relax' and then serve.