Lately we've been receiving a large English cucumber in our CSA shipment every week. While we love cucumber we haven't been able to eat them all up so they were taking over the fridge. I decided to make this salad to try and put a dint in the supply.
I'm going to confess that this salad surprised me. It was bloody amazing. It blew my expectations out of the water. We both loved the flavours and textures - funny how simple ingredients when combined properly can make your taste buds tingle (in a good way).
Even better, it was quick and easy to make. Win, win!
Enjoy.
Thai Cucumber Salad
½ red onion, very thinly sliced
2 large English cucumbers, halved lengthwise, seeded and sliced crosswise ¼-inch thick
⅓ cup packed chopped fresh cilantro
½ cup salted peanuts
1 large jalapeño pepper, seeded and minced (or use 1-2 Thai chiles for more heat)
¼ teaspoon salt (optional - we did not add this)
¼ cup fresh lime juice, from 2-3 limes
2 tablespoons vegetable or canola oil
1½ tablespoons fish sauce
2 tablespoons sugar
1 garlic clove, minced
In a large bowl, combine the drained red onions, cucumbers, cilantro, peanuts and jalapeño pepper. Set aside.
Make the dressing: combine the lime juice, oil, fish sauce, sugar and garlic in a small bowl and whisk until the sugar dissolves. Pour the dressing over the salad and toss to combine. Taste and add salt if necessary. Serve the salad within 30 minutes.
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