(Serves 5)
2 tbsp Rice Wine Vinegar
1 Garlic clove – finely chopped
1 small knob ginger root – finely chopped
1 tsp mirin (sweet Japanese rice wine)
¼ tsp dark sesame oil
1 tsp peanut oil
1 large cucumber cut into thin ribbons
30 g carrot Julienned
30 g courgette julienned
4 tbsp sprouts
Combine the vinegar, garlic, mirin, sesame oil and penut oil and set asdide.
Mix the cucumber carrot and courgette and toss in the vinagrette, set aside 2 – 3 hours before serving.