Sweet Carrot and Cucumber Salad

Thai style salad-from Lee Bailey's The Way I Cook. Heat level will depend on the chile used. Refrigerate before serving.

• Ready In: 10 mins
• Serves: 10

Ingredients

• 2  medium cucumbers, peeled,seeded and cut into ¼ inch thick half-moons
• 1  medium carrot, scraped and sliced into ¼ inch thick rounds
• 1⁄4 medium red onion, coarsely chopped
• 1  medium  pickled jalapeno pepper, seeds removed,minced
• 1  cup water
• 1⁄4 cup granulated sugar
• 1⁄4 cup  packed light brown sugar
• 1⁄3 cup distilled white vinegar
• 2  tablespoons nuoc nam (Thai fish sauce)

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.