I love Vietnamese food. It is so colourful, so fresh, so healthy. This little pickled salad is light and refreshing and makes a great addition to any Vietnamese meal. This recipe is taken from my new go to blog for delicious Vietnamese, The Ravenous Couple.  Served with Momofuku Steak.

Serves 4-6 as a side salad

1 cup bean sprouts
1/2 cup cucumber, julienned
1/2 cup carrot, julienned
1/4 cup red onion, finely sliced
1/4 cup water
1/4 cup vinegar
1 tsp salt
1 tbs sugar

Place all your vege in a large bowl. Mix water, vinegar, salt and sugar and stir until dissolved. Pour over vegetables and leave to pickle for at least 2 hours or overnight.

Great served with anything rich or spicy to refresh and cool things down.