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Simple Thai Cucumber Salad Print Email


1 large English cucumber
1/4 cup thinly slivered red onion
2 green onions, slivered on a bias
1/4 cup slivered red bell pepper
1/2 large jalapeno, seeded and slivered (optional)
1 carrot
1/2 cup fresh cilantro leaves, roughly chopped
Garnish: 1/4 cup ground or roughly chopped dry roasted peanuts and a few sprigs of fresh cilantro

DRESSING:
2 TBS fish sauce
juice of 1/2 – 1 fresh lime
1 TBS soy sauce
3/4 tsp superfine sugar

Cut the cucumber into half coins and thinly sliver the onions, peppers and jalapeños. Peel the carrot and cut into thin strips with a zest tool or mandolin, or grate into long strips, or cut into thin matchsticks with a knife. Coarsely chop the cilantro leaves. Place prepared veggies into a mixing bowl. Roughly chop peanuts in a food processor or with a knife – set aside.

Combine dressing ingredients, taste and adjust – pinches of crushed red pepper or a dash or garlic chile paste can be added, if desired. Toss salad and dressing (if done in advance, toss salad again just before serving) and serve, garnished with the peanuts and cilantro sprigs. Serves 4-6.
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