1garlic clove, minced traditionally mashed to a paste
2tablespoonfresh lime juice (about 1 lime)
1½tablespoonfish sauce
1tablespoonsugar
1Thai bird chile*, sliced and seeded(or jalapeno or serrano chile)
1long English cucumber, quartered lengthwise and thinly sliced
1carrot, coarsely shredded
OPTIONAL
soft-leaf lettuce for serving
Instructions
In a bowl stir together garlic, lime juice, fish sauce sugar and chile until sugar is dissolved.
Add cucumber and carrot to garlic mixture. Toss well.
Serve as part of a Thai meal or make individual portions serving some in soft-lettuce cups.
Notes
Thai bird chiles are small and hot. They can be keep in the freezer and used frozen. Cutting larger pieces makes them easy to remove if you want less heat. Substitute jalapeno or serrano chiles if you can't find them or are worried they will be too hot.