INGREDIENTS

• 1 cup water
• 1 cup white sugar
• 1 cup white vinegar
• 1 medium cucumber, cut in matchsticks
• 1 medium-sized carrot, cut in matchsticks
• 10-15 bird’s-eye chilies
• 10 shallots, peeled and quartered
• Pinch of Salt

Preparation

Combine water, sugar, vinegar and salt in a sauce pan, bring to a boil, simmer 1 minute and then allow to cool. Mix vegetables with the dressing. Refrigerate for at least 24 hours before serving at room temperature.