Here's a salad that you can eat right away -- with some grilled fish or lamb with cumin, perhaps -- or it can sit around in the fridge for a few days as a mellow pickle to snack on. Adapted very slightly from <strong><a href="http://www.amazon.com/Hot-Sour-Salty-Sweet-Southeast/dp/1579651143?tag=food52-20" target="_blank">Hot Sour Salty Sweet</a></strong> by Jeffrey Alford & Naomi Duguid (Artisan Books, 2000).

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