Made this on Saturday with the first of our harvested habanero peppers. The recipe called for any type of hot pepper to suit your heat preference. I used about 1/2 of a seeded habanero and it was hot. An excellent, gradually building heat; the kind where you almost don’t notice your mouth’s on fire until you push the plate away.
* 2 t grated fresh ginger
* 1 t grated fresh garlic
* 1/2 habanero pepper, seeded and minced
* 1/4 cup rice vinegar
* 1 T thai fish sauce (nam pla)
* 2 sizeable cukes, seeded if you prefer
* 2 medium carrots
* a couple of ice cubes
Mix the first six ingredients together in a large bowl. Peel and slice the cukes and carrots (I used my mandoline to get them pretty thin). Add the veggies to the dressing and toss. Before serving, add in a couple of ice cubes and toss some more. According to the original recipe this is supposed to crisp up the veggies, and I can attest that they were crisp. 
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