Place cabbage, spring onions, carrot, coriander and mint in a large bowl.
Remove duck from packaging and warm through. Cut duck into 1½cm slices and place onto salad ingredients.
For the dressing, place undrained Edgell Capsicum, palm sugar and rice vinegar in a small saucepan. Bring to the boil then simmer uncovered until palm sugar dissolves. Remove from heat and cool.
Place dressing a processor with sesame oil, lime rind and juice. Puree until smooth. Serve with duck and salad.
Try soaking the vegetables in cold water for 24 hours before preparing the recipe. This makes them very crisp.