Step 1

In a small mixing bowl, add the garlic and ginger and combine with the rice vinegar, sweetener, Sriracha, soy sauce, fish sauce and lemon juice.

Step 2

Add the grated radish, grated carrot, cucumber and cabbage and stir to coat.

Step 3

It's ready to serve straight away or you can store it in a jar or air-tight container and keep in the fridge for up to 2 weeks. This will make the flavour more intense.