Good, simple side dish. I've used this with any vaguely Eastern meal.

This is one of my go-to recipes when I need a small salad with a Thai-ish (or vaguely SE Asian) dinner. Usually I make a half recipe for the two of us.
- The cuke and red onion should be as thinly sliced as you can manage.
- If you don't like *hot*, then seed the chilies. Either way, protect your hands as you slice them. I use a baggie on my left hand (my holding hand) while I slice, and am careful not to touch with my right hand.
- For a full recipe, I reduce the sugar to 2 tablespoons. It's still noticeably sweet, but is too sweet for us with the full amount.
- I have made this with red pepper flakes when there were no chilies about and it wasn't bad. (Now I've learnt that chilies can be kept in the freezer, so it's been a while since I've tried that.)
- Make this *first*. It's best if it sits around marinating for a while.

Good. After all prep is done, the cooking goes quickly.
Veggies can be varied. I've used cauliflower instead of cabbage, adding with the carrots and green beans.

I made more or less the whole recipe. The pork-crab mixture filled my 10" zuke, and another slightly smaller. We will have four main courses from this.

- I used my cuisinart to make about 1/2# ground pork; added the other ingredients to this.
- We found the 4tbl fish sauce made the meat a bit too salty. Will use only 3tbl the next time.
- Found the coriander on the counter when we returned from eating. That would have been nice, but non-essential. Actually might have been nice to include in the meat mixture.