Cucumber Carrot Salad

• 1 garlic clove, minced and mashed to a paste
• 2 tablespoons fresh lime juice
• 1 1/2 tablespoons Asian fish sauce (preferably naam pla)
• 1 tablespoon sugar
• 1 fresh Thai or serrano chili, or to taste, seeded and minced (wear rubber gloves)
• 2 seedless cucumbers, quartered lengthwise, seeded, and cored
• 1 carrot, shredded coarse
• soft-leafed lettuce for serving

1. In a bowl stir together garlic paste, lime juice, fish sauce, sugar, and chili until sugar is dissolved.
2. Thinly slice cucumbers crosswise and add to garlic mixture with carrot.
3. Toss salad well.
4. Salad may be made 4 hours ahead and kept chilled, covered, but cucumber will wilt and give off liquid.
5. Serve salad in lettuce "cups."

garlic, lime juice, fish sauce, sugar, fresh thai, cucumbers, carrot, serving

Taken from www.epicurious.com/recipes/food/views/cucumber-carrot-salad-12065 (may not work)