This little salad is fresh and light and can be served with just about anything—even as a side dish to a Thai chicken curry to add a bit of crunch.

If you don’t like chilies, just leave them out, and to take it up a step, the addition of snow peas, mung bean sprouts and noodles make a great change to this versatile dish.

You will need:

• 1 carrot, pealed
• 1 small red bell pepper
• 1 small orange bell pepper
• 2 scallions or spring onions
• 1 red chili, seeds removed and diced finely
• 15 cm (6 inch) piece of cucumber
• ¼-½ cup coriander (cilantro) finely chopped

Dressing:

• ¼ cup fresh lime juice
• 1-2 tsp fish sauce (depending on how you like the taste of fish sauce)
• 2 tsp sweet chili sauce
• 3-4 tsp sugar

Method:

Make the dressing by putting all dressing ingredients in a small jar with a lid and shake until the sugar has dissolved.

Wash and trim all vegetables. Slice the bell peppers and place into a bowl. Cut the carrot into two and with a Y peeler, slice the carrot through until you have a stack of carrot slices. Stack on a board and with a sharp knife, slice into ribbons.

Finely slice the cucumber down ways and once again place in a stack on a board and slice into ribbons. Remove most of the green part of the spring onions and slice finely. Add all vegetables to the bowl and dress with the dressing, giving it a good toss through. Allow to crisp in the fridge for a few minutes prior to serving to enhance the flavor of the dressing.

 
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