1. Using a vegetable peeler, finely slice cucumber and carrots lengthways into ribbons. Set cucumber aside and cut carrots into a fine julienne. Combine carrots in a bowl with sugar and salt, mix well and leave to stand for 15 minutes.

2. Add celery to a small saucepan of boiling salted water and blanch for 30 seconds. Drain, refresh under cold water and drain again. Set aside.

3. Combine vinegar and extra sugar in a small, heavy-based saucepan and stir over heat until sugar dissolves. Simmer, uncovered for about a minute or until slightly reduced. Set aside to cool before stirring through pickled carrot.

4. In a bowl, combine reserved cucumber, pickled carrot mixture, celery, cabbage, spring onion, bean sprouts and herbs. Pour over combined soy sauce and lemon juice and mix well. Arrange in a salad bowl, sprinkle with roasted sesame seeds, Sichuan pepper and salt and serve immediately.

To make the Sichuan pepper and salt: Dry-roast peppercorns and salt in a heavy-based pan. When the peppercorns begin to pop and become aromatic, take off the heat. Allow to cool, then grind to a powder in a mortar and pestle or a spice grinder (makes 4 tbsp).

Serving suggestion: Add some sliced, poached lobster to this refreshing coleslaw.