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2 tablespoons vegetable oil
6 whole cloves garlic, peeled
1 jalapeno, minced with seeds
2 tablespoons sugar
1 tablespoon freshly squeezed lime juice
2 teaspoons fish sauce
8 ounces carrots, peeled and grated
1 scallion (white and green parts), thinly sliced
3 tablespoons chopped fresh cilantro leaves
Put the oil, garlic, and jalapeno in a small skillet over medium heat and cook, stirring, until the garlic is lightly browned and fragrant, about 5 minutes. Put the sugar in a bowl and stir in the garlic mixture; cool. Add the lime juice and fish sauce and stir to dissolve the sugar completely. Add the carrots, scallion, and cilantro and toss. Serve immediately or refrigerate in a tightly sealed container for up to 3 days.
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
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