Thai Carrot-Cucumber Salad
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4 medium carrots, peeled and thinly sliced
1 large cucumber, peeled, cored and sliced
2 cloves garlic, minced
1 serrano pepper, seeded and minced
1 lime, juiced
1 1/2 teaspoons sugar
2 teaspoons fish sauce
1 teaspoon rice wine vinegar
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh Thai basil
prep: 20 minutes
total: 20 minutes
2. Mince the garlic and serrano and put them in a large bowl. (Be sure to wash your hands after handling the serrano.) Whisk in the remaining ingredients.
3. Toss the carrots and cucumber with the dressing and season to taste with salt and pepper.