Nuoc Cham with Shredded Carrots and Daikon

• 2 small garlic cloves crushed
• 1 small red chili peppers
• 2 tablespoons sugar
• 2 tablespoons lime juice
• 1/4 cup rice vinegar
• 1 small carrots shredded
• 1 small daikon (chinese icicle radish)
• 1 teaspoon sugar
• 1 large boston lettuce
• 1 bunch scallions, spring or green onions cut up
• 1 cup cilantro
• 1 cup mint leaves
• 1 cup basil
• 4 ounces mung bean sprouts

1. Combine the garlic, chile and sugar in a mortar and pound with a pestle to a fine paste.
2. Add the lime juice, vinegar, fish sauce and 1/4 cup water.
3. Stir to blend.
4. Toss the carrot and daikon shreds with the sugar in a small bowl.
5. Let stand 15 minutes to soften the vegetables.
6. Add the Nuoc Cham to the softened vegetables and stir.
7. On a large platter, decoratively arrange the vegetable ingredients in separate groups.

garlic, red chili peppers, sugar, lime juice, rice vinegar, carrots, chinese icicle radish, sugar, boston lettuce, scallions, cilantro, mint leaves, basil, bean sprouts

Taken from recipeland.com/recipe/v/nuoc-cham-shredded-carrots-daik-45405 (may not work)