Raw Vegetable Yam from Thai Food and Cooking by Judy Bastyra and Becky Johnson

Ingredients

• 50 g/2 oz watercress or baby spinach, chopped
• 2 carrots, finely diced
• 2 celery sticks, finely diced
• ½ cucumber, finely diced
• 90 g/3½ oz cellophane noodles
• small bunch fresh mint, chopped
• 2 tomatoes, seeded and finely diced
• 1 red (bell) pepper, seeded and finely diced
• 5 ml/1 tsp palm sugar or light muscovado (brown) sugar
• 45 ml/3 tbsp lemon juice
• 60 ml/4 tbsp light soy sauce
• 2 small fresh red chillies, seeded and finely chopped
• 1 head pickled garlic, finely chopped, plus 15 ml/1 tbsp vinegar from the jar
• 60 ml/4 tbsp water
• 15 ml/1 tbsp sesame seeds, toasted
• 50 g/2 oz/scant ½ cup peanuts, roasted and chopped
• 90 g/3½ oz fried tofu, finely chopped