4 large or 8 small rainbow carrots, sliced into ribbons
4 pimento red peppers, sliced into thin ribbons
2 large cucumbers, sliced into thin ribbons
200 grams (7 ounces) baby corn, halved lengthways
200 grams (7 ounces) sugar snap peas, halved lengthwise
100 grams (3.5 ounces) bean sprouts
100 grams (3.5 ounces) fresh cilantro leaves, roughly chopped
2/3 cup coconut cream
1/4 cup finely chopped cilantro
3 tablespoons soy sauce
3 tablespoons rice wine vinegar
2 tablespoons sesame oil
1 tablespoon freshly grated ginger
1 teaspoon sugar
2 cloves garlic, crushed
2 spring onions, very finely chopped
14 drops Tabasco sauce
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