|3||canned tuna chunks — drained|
|4||spring onion — chopped|
|½||red cabbage — shredded|
|4||carrots — peeled and cut into matchsticks|
|60 ml||fresh chillies — 573|
|30 ml||vinegar — balsamic|
|1||garlic clove — grated|
|handful of fresh coriander or basil, shredded|
|30 ml||sesame seeds — toasted|
|salt — just a pinch|
1. Bowls: Slice the cucumbers into noodles with a
noodle cutter or into ribbons with a potato peeler. Transfer to a large mixing
the rest of the ingredients and mix well.
3. Dressing: Beat everything together. Pour over
the cucumber noodle mixture and mix lightly.
4. Divide among 4 bowls and serve.