Instructions

1. Cut the carrot and radishes into match-stick batons. Slice the spring onions diagonally.
2. Separate the little gem into leaves, rinse and drain. Wipe each with a clean tea towel and put them on a serving dish.
3. Finely chop the chilli, if used.
4. Put all the chopped vegetables into a missing bowl.
5. Mix the chilli sauce with the, fish sauce, lime zest and juice.
6. Toss the vegetables with the dressing. Let the flavours infuse for about 15 minutes.
7. Chop the coriander and add it to the carrots. Season to taste.
8. Spoon the vegetable mixture into the lettuce leaves and serve.