1 cucumber, skin on, seeded and julienned (sliced into thin matchsticks)
3 medium carrots, julienned
5g fresh coriander, leaves
5g fresh mint, leaves
Rice Wine Dressing
60ml rice vinegar
25g caster sugar
½ red chilli, deseeded and finely chopped
1 garlic clove, finely chopped
- To make the dressing, heat the vinegar and sugar in a small non reactive saucepan. Add the chilli and garlic and stir until the sugar is dissolved. Remove from the heat and allow to cool.
- In a large bowl, toss the julienned vegetables through the dressing along with the coriander leaves. Refrigerate.
- Just before serving, roughly chop the mint leaves and stir them through the salad.
To julienne vegetables, cut them into matchstick thin slices.