Finely chopped red and yellow capsicum combined with carrots. Dressing is three tablespoons of mayonnaise, one teaspoon of apple cider vinegar, salt, ground black pepper, oregano and for a little kick a finely chopped green chilly. Chill it for a couple of minutes for the flavors to fully develop.
Remove the white stem from the leaves of a Chinese cabbage. Blanch them using boiling hot water for about thirty seconds.
Wrap them up and serve a yummy snack.