SPICY CARROT SALAD

4 cup fresh carrots, skinned, grated                                

6 ea green onions, chopped,¼-inch

2 ea Chile peppers, seeded, chopped fine                                                            

1 tsp light brown sugar                          

¼ cup fresh lime juice                                                               

2 Tbls fish sauce                                              

1 head leaf lettuce, leaves separated, washed

1 clove garlic, peeled                                                                

1 tsp Rice Powder (see below)              

1 cup cooked small shrimp

1 head (small) cabbage, cut into 4 wedges, leaves separated

Salt to taste                                                                                         

Black pepper to taste

In a saucepan combine lime juice, fish sauce, sugar and rice powder; bring to a boil. Transfer to a bowl. Add green onions, chilies and shrimp; toss to mix.  On 4 salad plates place lettuce in equal amounts on each. Spread cabbage leaves around sides of each plate. Spread carrots across lettuce on each plate. Pour dressing over carrots on each plate. Yield: 4 servings

Roasted Rice Powder

In a small non-stick skillet stirring constantly and brown ¼ cup raw rice, preferably Jasmine rice. DO NOT BURN. Place cooked rice in a food processor or blender.  Puree into a fine powder.

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