Place the cabbage in a pot of salted water and bring to the boil. Simmer for 15 minutes, or until the cooking water is a deep purple colour. Strain the cabbage, reserving the cooking water and set aside.
Soak the rice noodles in the warm water until soft and they have absorbed the colour of the cooking water (you can play around with different cooking times for the cabbage; different shades of cooking water and soaking time, will result in different hues of noodles).
Roughly tear the kale into bite sized pieces and toss through the olive oil. Season with salt and place on a baking sheet, in a single layer, in a preheated oven of 180∞C, for 15 – 20 minutes, or until crispy around the edges, tossing every 5 minutes.
Make the dressing by heating the rice wine vinegar over low heat. Dissolve the castor sugar in the vinegar and remove from the heat. Add the crushed garlic and stir through. Whisk in the sesame and olive oil and half the lime juice. Season again if necessary.
Arrange the spinach and edamame beans on a large platter. Finish the noodles, by adding little splashes of lime juice and gently tossing them – the acidity of the lime will cause the noodles to change colour, so you can play around here.
Add the noodles to the platter, as well as the pine nuts and vegan cheese. Scatter with edible flowers, lashings of dressing and enjoy with Warwick First Lady Sauvignon Blanc. * make this an even more substantial meal by adding avocado and fried cubes of tofu