Spicy Cucumber, Carrot Salad | License to Grill
Made this on Saturday with the first of our harvested habanero peppers. The recipe called for any type of hot pepper to suit your heat preference. I used about 1/2 of a seeded habanero and it was hot. An excellent, gradually building heat; the kind where you almost don’t notice your mouth’s on fire until you push the plate away.
- 2 t grated fresh ginger
- 1 t grated fresh garlic
- 1/2 habanero pepper, seeded and minced
- 1/4 cup rice vinegar
- 1 T thai fish sauce (nam pla)
- 2 sizeable cukes, seeded if you prefer
- 2 medium carrots
- a couple of ice cubes
Mix the first six ingredients together in a large bowl. Peel and slice the cukes and carrots (I used my mandoline to get them pretty thin). Add the veggies to the dressing and toss. Before serving, add in a couple of ice cubes and toss some more. According to the original recipe this is supposed to crisp up the veggies, and I can attest that they were crisp.