Thai Cucumber Salad
 
 
Author:
Recipe type: Salad
Cuisine: Thai
Ingredients
  • 2 long English cucumbers, sliced thinly into half moons
  • ½ cup thinly sliced white onion
  • ~ Tbsp salt
  • ⅔ cup water
  • ⅓ cup sugar
  • ½ cup rice wine vinegar
  • 2½ tsp fresh ginger, grated
  • 1 tsp crushed garlic
  • 1 Tbsp freshly squeezed lime juice
  • 1 Tbsp fish sauce*
  • 1 carrot, grated or julienned
  • 3 Tbsp fresh cilantro, roughly chopped
  • 2 red jalapeno peppers, seeded, de-veined and finely chopped (optional)
  • ⅛ cup roasted peanuts, roughly chopped
  • Thai basil, optional garnish
  • Lime wedges, optional garnish
Instructions
  1. Arrange a layer of sliced cucumber and onion in a large dish and salt the top. Repeat with additional layer of cucumber/onion, salting each layer, until all the cucumber and onion are in the dish. Cover and refrigerate for 1-2 hours.
  2. In a small saucepan, bring the water and vinegar to a boil. Remove from heat and add sugar, stirring until it is completely dissolved. Let cool slightly then add garlic, ginger, fish sauce and lime juice.
  3. Rinse the cucumber/onion mixture in water and thoroughly pat dry. In a large bowl, stir together cucumber, onion, carrot, jalapeno (if using) and cilantro. Pour vinegar mixture overtop and mix to coat. Top with chopped peanuts and garnish with thai basil and lime wedges.
Notes
* For vegetarians/vegans: http://www.thekitchn.com/recipe-vegan-fish-sauce-130535
Recipe by Port and Fin at https://portandfin.com/thai-cucumber-salad/