Spicy Thai Veggie Salad

• 2 medium cucumbers
• 1 medium red onion
• 2 medium carrots
• 1 sweet red pepper
• 1 teaspoon lime zest
• 1 14 cups lime juice
• 4 bird chiles
• 1 tablespoon fish sauce
• 12 cup rice wine vinegar
• 1 cup water
• 3 tablespoons sugar

1. Julianne first 4 items (veggies)set aside in glass bowl.
2. Then finely slice chilies and add to veggies.
3. In separate bowl combine remainder of ingredients and bring to boil.
4. Remove from heat and when warm, not hot, add to veggies.
5. Allow to sit for 20 minutes then taste for more spices.
6. Although flavor will not be set it will give an idea if you want more of anything.
7. Pour mixture in sealable glass jar and refrigerate for at least 4 hours.
8. Overnight is better.
9. Serve salad cold with anything.

cucumbers, red onion, carrots, sweet red pepper, lime zest, lime juice, bird chiles, fish sauce, rice wine vinegar, water, sugar

Taken from www.food.com/recipe/spicy-thai-veggie-salad-184062 (may not work)