Apple Cider Vinegar	ml
Sugar	g
Spring Onion
Red Onion
Fresh Ginger	g
Rice Noodles	g
Olive Oil	tbsp
Apple
Cucumber
Carrot
Sesame Seeds	tbsp
Chili
Fresh Mint
Fresh Coriander
Salt & Pepper to taste

1. Slice the onion, peel and grate the ginger. In a medium bowl, whisk together the vinegar and sugar, until the sugar has dissolved. Add the onion and ginger and stir to coat. Set aside for about 30 minutes, stirring a few times, to soften.
2. In the meantime, prepare all the remaining veggies. Core and slice the apple into 2mm thick pieces.
3. Half the cucumber lengthwise, scoop the seeds and cut the cucumber into long thin stripes. The same procedure with the carrots. Peel and cut them into thin sticks.
4. Place the rice noodles in a large bowl and pour over enough boiling water to cover them.
5. Set aside for 15-20 minutes, until the noodles are soft, then drain well.
6. Mix with 1 tablespoon of oil and set aside in a large bowl to cool down.
7. Add the apple, cucumber, carrots, chiles, spring onion, mint, coriander and sesame seeds to the noodles, plus the pickled onion, ginger and juices.
8. Add the remaining 2 tablespoons of olive oil and 1½ teaspoon of salt. Mix well

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