Prep Time: 10 minutes
Total Time: 10 minutes
Yield: SERVES 4 as a Side Dish
- 1 English cucumber OR 2 field cucumbers (if using organic, leave the skin on; otherwise, wash well or peel it off)
- 1 shallot, minced (OR substitute 1/4 cup minced purple onion)
- 2 green (spring) onions, finely sliced
- 1 fresh red chili, de-seeded and minced fine, OR 1/4 cup diced red bell pepper
- 1/2 cup fresh coriander/cilantro, roughly chopped
- 1/4 cup roughly chopped dry roasted peanuts
- 2 Tbsp. fish sauce (vegetarians: see alternate recipe link below)
- juice of 1/2 lime
- 1-2 cloves garlic, minced
- 1 Tbsp. soy sauce
- 1/4 to 1/2 tsp. cayenne pepper (to taste)
- 1 to 1+1/2 tsp. sugar, to taste
- Cut cucumber in half lengthwise, then repeat with each half until you have a number of long strips. Now slice the other way to create bite-size rectangular chunks. Place in a salad bowl.
- Add the shallot, green onion, chili/red pepper, and coriander to the salad bowl (keep back a little extra coriander for a garnish).
- Combine the dressing ingredients together in a cup, stirring to dissolve sugar. Taste-test it for sweet-sour balance, adding more sugar if it's too sour for your taste. Tip: Note that the dressing will taste quite salty and pungent now, but will be perfect once combined with the salad.
- Pour dressing over the salad and toss well.
- To serve, top with chopped peanuts, plus extra coriander. If desired, garnish with a slice of lime. Serve immediately, or cover and refrigerate up to 3 hours.*
- If serving this salad as the main course, add 1 cup cooked baby shrimp as a protein source.
- Note that the longer this salad sits, the more liquid will gather at the bottom of the bowl or plate (juice from the cucumber). If you want to make it ahead of time, just be sure to re-toss the salad before serving. This salad is best eaten the same day you make it. ENJOY!