Using a seed peeler or a mandolin, peel the cucumber into long length-wise strips leaving the seeds.
Slice the baby-gem into 1cm thick slices.
Pick the mint leaves and roughly cut.
Slice the coriander.
Wash and drain the bean sprouts.
Slice the spring onions finely on an angle.
Finely slice the chili, discarding the stalk.
Place in a mortar and pestle and gently squash to release the flavour.
Zest and juice the lime, add to the mortar and pestle.
Add the palm sugar and fish sauce in the mortar and pestle and stir to mix the ingredients, taste and adjust the flavour with the rice vinegar.
Fold the dressing through the vegetables and serve immediately.
«To add volume to this salad, try adding rice noodles. The dressing should have a balanced flavour of spice, sour, salt and sweetness. But adjust with the ingredients to your own personal taste.»