Ingredients
- 2 large cucumbers, peeled & shaved with a vegetable peeler
- 3 carrots, peeled & shaved with a vegetable peeler
- 8 spring onions (100g), trimmed and julienned
- 6 garlic cloves, thinly sliced
- 5cm piece of ginger, peeled and julienned (50g)
- 1.5 Tbsp fish sauce
- 1.5 Tbsp light soy sauce
- 2 Tbsp rice vinegar
- 2 Tbsp caster sugar
- Coriander, roughly chopped (about 20g)
Method
Place all ingredients except for coriander in a large bowl. Mix through using your hands. Cover and leave in the fridge for at least 24 hours, then toss through the coriander and serve.
