There is an absolute freshness and vibrancy to this salad that makes it delicious by itself, or with cooked prawns, cooked chicken or steamed fish fillets.
1Using a vegetable peeler, finely slice the cucumber and carrots lengthways into ribbons. Set cucumber aside and cut carrot into fine julienne (long, thin strips).
2Combine carrot with the sugar and salt in a medium bowl, mix well and leave to stand for 15 mins.
3Add celery to a small saucepan of boiling salted water and blanch for 30 secs. Drain, refresh under cold water and drain again. Set aside.
4Combine vinegar and extra sugar in a small heavy-based saucepan and stir over heat until sugar dissolves. Simmer, uncovered, for about 1 min or until slightly reduced. Set aside to cool before stirring through pickled carrot.
5In a bowl, combine pickled carrot mixture, celery, cabbage, onion, bean sprouts and most of the mint. Pour over combined soy sauce and lemon juice, and mix well. Season to taste with Sichuan pepper and salt.
6Arrange the salad in a bowl, top with the reserved cucumber, remaining mint and sprinkle with seeds. Serve immediately.