(Serves eight to 10 people as a side dish)
Finely shred and de-stalk the cabbages and kale. Grate the carrots, then finely slice the radishes, fennel and spring onions.
Cut the kernels off the corn and finely dice most of the fresh herbs (reserving some for serving).
In a separate bowl, combine all the dressing ingredients. Taste and season. Stir through chopped herbs.
Toss all the vegies together in a large serving bowl. Pour over the dressing and stir gently to coat.
Sprinkle over any remaining herbs and serve immediately.