Tangy Thai Salad

Serves 4-6

1 Lebanese cucumber (finely cubed)
1 small red capsicum (sliced finely)
2 cups of red cabbage (sliced finely)
1 ½ cups of white cabbage (sliced finely)
1 cup of grated carrots
1-2 small red chillis (chopped finely)
1 cup of unsalted cashew or peanuts
1 red onion (sliced finely)
2 tbls lime juice

4 tbls fish sauce
4 tbls white vinegar
4 tbls brown sugar
1/3 cup water
4 stalks coriander (chopped)

Boil water in small saucepan.

Add sugar, fish sauce, vinegar and boil on low heat for 10 min (stirring occasionally).

Remove from heat and allow to cool.

In separate bowl squeeze lime juice over sliced onion.

Place all vegetables (expect for nuts and coriander) in large serving bowl.

Add onion and lime juice.

When ready to serve add nuts and coriander and pour sauce over.

Mix well and serve immediately.

This recipe was also published in the April 2010 edition of Border Crossings, the magazine of LCA International Mission.