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Vietnamese Recipe : Carrot, Mint and Parsley Salad

Ingredients:

• 2 large carrots, quartered lengthwise
  
• 3 stalks mint leaves, chopped
  
• 3 stalks parsley, chopped
  
• 100g beansprouts
  
• 1 small cucumber, julienned
  
• 150ml cooled water
  
• 60ml white vinegar
  
• 2 tbsp brown sugar
  
• ½ tsp salt

1. Peel thin strips from the quartered carrots using a peeler.
2. Combine carrot strips, beansprouts and cucumber with water, vinegar, sugar and salt. Mix well. Cover and refrigerate for 45 minutes.
3. Drain and discard liquid just before serving.
4. Sprinkle with parsley and mint leaves. Serve.