For the dressing, heat coconut oil and sauté onion and ginger. Remove from heat and add maple syrup, lime juice, soy sauce, sesame oil, and salt.
For the salad, soak or cook the glass noodles in hot water according to package directions. Drain, rinse with cold water and cut a little shorter with kitchen scissors (otherwise the noodles will be very long and difficult to eat).
Mix the shredded red cabbage, carrots and coriander leaves in a bowl. Mix in the glass noodles, dressing and peanuts and serve.