A delicious Thai salad which strikes the classic balance characteristic of Thai food between sour, salty, sweet and hot flavours. It contains lime (sour), fish sauce (salty), palm sugar (sweet) and chilli (hot). I have not made this, but if I were to do so, I would adjust the amounts to ensure it has only a smidgeon of heat! Or if I were feeling really cowardly (which is more likely), I’d simply leave out the chilli. Adjust the amounts to suit your tastes! This is another recipe I have found in the first edition - September 2005 - of the new Australian magazine 'Notebook: ideas for living'. We have a lot of Asian migrants in Australia, and as a result a lot of fabulous Asian restaurants (representing the cuisines of many different countries) and many of the recipes in our cooking magazines frequently reflect these influences. I know lots of people whose favourite cuisine is Thai, so I thought that this was a recipe worth sharing. Because I am on unfamiliar ground with a recipe like this, I've made NO changes to it. I am posting it here for the Zaar World Tour 2005.