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Thai Carrot-Cucumber Salad

serves 2-4

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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


large bowl


1. Prep the carrots and cucumber and set them aside. (To prep the cucumber, peel it and slice it in half lengthwise. With a spoon, scoop out the seeds and pulp. Lay the hollow center flat on the cutting board and slice each half into small half-rounds.)

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.
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