For the Cap Cay, cap the onions and the garlic cloves at both ends, peel them and cut them roughly into pieces. Wash a small carrot, cut off both ends, peel and slice diagonally into 3x3 mm thin sticks. Wash the honeydew melon, cut across into approx. 1 cm thick slices. Peel and core these and cut into 1 cm cubes.
Wash the fresh ginger, peel it and cut it crosswise into 4 cm long pieces. Cut the pieces lengthways into thin slices and cut them into strips. Work the strips crosswise into small cubes. Freeze unused cubes. Weigh frozen goods and allow to thaw.
Remove the stems from the red peppers, wash them, cut in half lengthways, remove the grains and the partitions and cut the halves diagonally into pieces approx. 1 cm wide. Wash the small, green chilli, cut into thin slices, leave the grains in place, discard the stem.