Cucumber Salad Thai-style

C G

By
@Celestina9000

From The Associated Press. If you want to "bulk up" the salad to make it more substantial, you can serve the cucumber mixture over greens: spring mix, mixed greens or similar.


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Comments:

Serves:

4

Prep:

15 Min

Method:

No-Cook or Other

Ingredients

2 large
english cucumbers
1
jalapeno pepper (i only used 1/3 of a yellow jalapeno)
1 medium
shallot, peeled and sliced thinly
1 Tbsp
soy sauce
1/2-1 tsp
fish sauce (nuoc mam)
2 Tbsp
fresh lime juice (save some of the zest for garnish)
1 tsp
granulated sugar (i used superfine sugar)
2 Tbsp
fresh cilantro or fresh (thai) basil (i used a combination of fresh cilantro, fresh thai basil and a small amount of fresh mint)
1/4 c
salted peanuts, lightly crushed

Directions Step-By-Step

1
Peel the cucumbers, then slice them in half lengthwise. Using a teaspoon, scrape down the center of each half to remove any seeds. Slice the cucumber halves crosswise into thin slices. A mandoline is best, but a knife is fine. Trim the jalapeno, slice in half lengthwise, then remove the seeds before mincing.
2
In a large bowl, combine the jalapeno, shallots, soy sauce, fish sauce, lime juice and sugar, then stir to combine. Add the cucumbers and toss to combine. Taste and adjust if necessary.
3
Transfer the mixture to a serving bowl or platter, then top with the cilantro/fresh herbs, peanuts and a garnish of lime zest.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Thai
Dietary Needs: Vegan
Other Tag: Quick & Easy