Instructions: In a medium-sized bowl, combine all ingredients and mix well.

Makes about
2-1/2 cups. Will keep, covered and refrigerated, 1 to 2 days.

CHILE PEPPER - Use your favorite minced red or green chile pepper or substitute 2 teaspoons of red pepper flakes. Fermented FISH SAUCE - Nuoc mam (Vietnam), nam pla (Thailand), nam pa (Laos).

Chris Schlesinger and John Willoughby (1993). Salsa, Sambals, Chutneys &

Chowchows: Intensely Flavored "Little Dishes" from Around the World. NY:

our review - 23 My 96 Tried, adopted. C H A N G E S - Add lime. Use less spearmint (our gardens). DONT make it too far ahead. It gets soggy! It wont keep well for several days!

Dinner Plate
Asian Wheat Noodle with Par-Cooked Napa Cabbage Thai Curry Shrimp
Sweet Carrot-Cucumber Sambal

NOTES : from book - Throughout SE Asia, cooks have created a whole range of
side dishes and condiments known collectively as sambals. This version
combines cucumber, carrots, fresh aromatic herbs and fermented fish sauce
with chile peppers. Accompany tuna or sword or use as topping for steamed
rice.

Omit or add chile peppers to taste. Ditto with the cilantro if its not your favorite but replace it with a fresh herb that you like.

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