Bring a medium pot of salted water to a boil over high heat. Put cabbage into a sieve and blanch for 1 minute; transfer to a large bowl of ice water to stop it from cooking further, then gently shake sieve to remove excess water. Transfer to a bowl and set aside. Now blanch the carrots and cauliflower for 2 minutes and cool in the same ice water together with the cabbage. Straint through a sieve and dry well with a clean tea towel or kitchen paper.

Now make the spice paste by combining the turmeric, peanuts, tamarind, light soy sauce, oil, chili paste, garlic, and ginger and blitz to a puree. Gently fry the spice paste in a thick based pan until fragrant and aromatic. Add the vinegar, brown sugar, salt, and 1 cup water and stir until mixed well and the sugar is dissolved. Add all of the dried vegetables and stir to coat. Remove from heat and cover; allow to sit for 1 hour. Stir in sesame seeds. Allow to cool and place in a seal tight container and refrigerate.