Pull the threads of the sugar snaps with a knife. Wash them and cook them for 3 minutes. Then immediately rinse them in a colander with cold water to retain the color. Drain the water.
Heat a frying pan and roast the cashew nuts until they are crispy and golden brown. Let them cooldown on a plate.
Peel the mango and cut into thin strips. Clean the bell pepper and remove the seeds. Cut very thin strips with a knife or mandolin. Peel the forest pens and scrape thin ribbons with the peeler.
Remove the outer leaf from the piece of red cabbage and cut away the hard core. Now scrape the mandolin into very thin strips.
Now make the dressing.
Finely chop the chilli. Remove the seeds, otherwise the dressing will be too spicy. Mix the lime juice, honey and salt well and stir in the chilli pieces.
Put the red cabbage, mango, bell pepper, sugarsnaps and carrot ribbons together with the finely chopped coriander and mint in a large salad bowl. Pour the dressing over it and mix everything well, but carefully together. Sprinkle the salad with the cashew nuts, the sesame seeds and the Bettine goat cheese balls.