Title: Sweet Carrot-Cucumber Sambal - Chiles And Fish Sauce
Categories: Salsa, *schlesinge
Yield: 5 servings

1 Unpeeled cucumber; thinly
-sliced
1/2 lg Carrot; peeled and grated
1/2 Red onion; diced small
1 tb Chili pepper; minced
1/2 c White vinegar
2 tb Sugar
1 tb Chopped cilantro
1 tb Chopped fresh mint; (or
-less)
1 tb Chopped fresh basil
1 tb Fish sauce
Salt
Cracked black pepper; to
-taste
1 ts Fresh lime juice; (optional
-addition)

In a medium-sized bowl, combine all ingredients and mix well. Makes about
2-1/2 cups. Will keep, covered and refrigerated, 1 to 2 days.

CHILE PEPPER - Use your favorite minced red or green chile pepper or
substitute 2 teaspoons of red pepper flakes. Fermented FISH SAUCE - Nuoc
mam (Vietnam), nam pla (Thailand), nam pa (Laos). Chris Schlesinger and
John Willoughby (1993). Salsa, Sambals, Chutneys & Chowchows: Intensely
Flavored "Little Dishes" from Around the World. NY: Hearst Books. Page 69
(photo)

our review - 23 My 96 Tried, adopted. C H A N G E S - Add lime. Use less
spearmint (our garden's). DON'T make it too far ahead. It gets soggy! It
won't keep well for several days!

Dinner Plate ~ Asian Wheat Noodle with Par-Cooked Napa Cabbage Thai Curry
Shrimp Sweet Carrot-Cucumber Sambal

NOTES : from book - Throughout SE Asia, cooks have created a whole range of
side dishes and condiments known collectively as sambals. This version
combines cucumber, carrots, fresh aromatic herbs and fermented fish sauce
with chile peppers. Accompany tuna or sword or use as topping for steamed
rice.

Recipe by: Southeast Asian

Posted to EAT-LF Digest by PatHanneman on Apr 08,
1999, converted by MM_Buster v2.0l.