This is a recipe my nanny gave me when we were living in Uzbekistan. She measured nothing, only using the palm of her hand, so I prepare it the same way. She also would shred the carrots on a homemade mandolin made from a board and very frightening looking spikes. I use a food processor but always remember the speed with which she could shred the carrots without accident. I have indicated that you need to toss the ingredients together with your hands. Again, this is the way Nilafar taught me to do it and for some reason it just tastes better when done this way! The measurements are approximate but this is a very forgiving recipe. Perfect for picnics and barbecues or as a side to accompany a spicy entree. One note about the "white vinegar". In Uzbekistan, one purchases vinegar in very small glass bottles. The acid content is 70% compared to western 5-7% acid content. The Uzbek white vinegar must be diluted in order to use it as in its bottled state it could cause severe burns! I tended to dilute it so it still remained a little more acid than what I was used to as I liked the "bite". I do think a strong white vinegar should be used.