• 2 Large Carrots, Peeled into ribbons
• 3 1/2 oz (100 g) dry vermicelli
• 1 1/4 Cups frozen corn (thawed), or fresh and cooked if available
• 1 Large handful corriander, chopped
• 1 Green Onion, sliced
• 1 Handful Cashews, chopped
• Handful pickled red onions (recipe below)

Dressing

• 1/2 tsp. Sea salt
• Juice of 2 limes
• 1/4 Cup rice wine vinegar or apple cider vinegar
• 2 Tbsp. Honey
• 2 tsp. Grated ginger
• 1 Clove garlic, minced
• 1/2 Red chili, seeded and finely chopped

Quick Pickled Red Onion

• 1 Red onion, thinly sliced
• 1/4 Cup apple cider vinegar
• 1 Tbsp. Sugar
• 1/2 tsp. Sea salt
• 1/4 Cup water