2 tbsp lime juice
2 tbsp rice wine vinegar
2 tbsp caster or palm sugar
4 tsp fish sauce
6 lebanese cucumbers
2 chilli's, seeded and finely chopped
1/3 cup fresh coriander or mint
1/2 cup toasted macadamia nuts, chopped
In a bowl whisk together the lime juice, vinegar, sugar and fish sauce till the sugar has dissolved, cover the bowl and pop it into the fridge.
Peel the cucumbers in stripes, halve them longways scrape out and discard the seeds then slice them into little moons. Toast the macadamias in a dry pan, then chop them roughly, slice and remove the seeds from the chillis and finely chop those and lastly coarsely chop the fresh herbs (I used mint because thats what I had in my herb garden).
Assemble the salsa at the last minute by combining everything and giving it a quick stir.