Peel and cut the ginger into thin slices. Cut the slices into matchsticks.
Heat a small pan. When warm, pour in the olive oil. Add the lime zest, ginger, garlic and mustard seeds. Sprinkle in the turmeric and a pinch of salt and pepper. Swirl everything together. Cook for 2 minutes until the garlic and ginger are crispy.
Whisk in the lime juice then fold in the grated vegetables.
Finely chop the coriander stalks and stir into the vegetables. Pile into bowls. Scatter the coriander leaves over the top to serve.