Thai Style Yellow and White Carrot Salad

Ingredients

Salad:
Carrots - of any colour
Garlic
Ginger
Unripe black pepper
Roasted sesame seeds
Red chili
Coriander leaves
Spring onions
Roasted cashew nuts or peanuts

Dressing:
Rice vinegar
Mirin
Lime juice
Sesame oil
Salt

Directions

Thinly slice the carrots and finely chop the chili, garlic, ginger, onions and fresh coriander leaves.
Mix the dressing with pepper, chili, coriander leaves, onions, garlic and ginger.
Add carrots and give it all a good toss.
Sprinkle with cashews and sesame seeds.

Cucumber Kimchi

Ingredients
2 big or 6 small cucumbers for Pickling
sea salt

4 scallions
1 very small yellow or white onion
3 tbsp of sesame seeds
3 - 4 red pepper flakes 고추가루
2 tbsp Save-The-Fish Sauce (or some salt)
1 tsp of sugar
2 tsp finely chopped ginger
4 cloves of garlic
1 tsp of sesame oil

Directions
Cut the cucumbers into chunks, slices or do like Aeri.
Rub/coat the cucumbers in salt and leave to sit.
While waiting mix the rest of the ingredients.
Rinse cucumbers thoroughly when ready after 20 - 30 minutes.
Mix everything together and store in glass jars in the fridge.
Can be served immediately but is best after a day or two.

Korean Dumpling Dipping Sauce

⅓ cup soy sauce
⅓ cup rice vinegar
1 tbsp sesame oil
1tbsp korean chilli flakes 고추가루
1 tbsp scallions
1 tsp chopped garlic
1 heaped tbsp roasted ground sesame seeds

Mix and serve.