Hot and Sour Shredded Salad

1. 1

   Although I do pick at this straight from the refrigerator if I'm lucky enough to have any left over, I really advise you to make this last minute, as you're about to plate up.

2. 2

   Peel the carrots, cut into long slices, and then julienne them (i.e.

3. 3

   cut into matchstick-like strips).

4. 4

   Trim and halve the scallions and then julienne as well.

5. 5

   Seed the chillies and also cut into juliennes, and finely chop the cilantro.

6. 6

   Combine all the julienned vegetables and the chopped cilantro in a bowl.

7. 7

   In another bowl mix the lime juice, fish sauce and superfine sugar, and dress the vegetables with this.

* Per serving · 4 servings · Values may vary.

No additional tips available.