Sweet Carrot and Cucumber Salad

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“Thai style salad-from Lee Bailey's The Way I Cook. Heat level will depend on the chile used. Refrigerate before serving.”
READY IN:
10mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Toss vegetables together in a medium bowl.
  2. Heat water, sugars, vinegar and nuoc mam over medium heat, stirring until sugar dissolves.
  3. Remove from heat and pour over vegetables.
  4. Refrigerate until ready to serve.
  5. This will keep for up to 3 days in the refrigerator.

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