Vietnamese Mushroom Salad | Meadow Mushrooms

Ingredients

• 1-2 chillies, sliced (leave the seeds in for a hotter dressing)
• 1 clove garlic, finely chopped
• 1 tablespoon palm or brown sugar
• juice of 2 limes
• 2 tablespoons rice vinegar
• 3 tablespoons fish sauce
• 200g Swiss brown or white mushrooms, quartered
• 2 carrots, grated
• half a cucumber, grated, discard seeds before grating
• 5 spring onions, sliced
• 100g rice vermicelli
• half a cup fresh coriander, finely chopped
• half a cup mint, (Vietnamese, garden or a mix)
• quarter of a cup Thai or purple basil leaves, optional