Easy Thai Cucumber Salad

This cucumber salad is easy to make and brimming with the quintessential tastes of Thai cooking. And it takes only 10 minutes to make! Fresh cucumber is combined with red chillies (or mild red bell pepper), green onion and basil, then tossed in a tangy Thai dressing. Serve this unique and healthy salad as a side dish at dinner, or as a light and tasty lunch or snack. Also a great salad recipe for a party, BBQ, picnic, or potluck party, since it can be made as you're going out the door!

Prep Time: 10 minutes

Cook Time: 0 minutes

Ingredients:

• SERVES 4-6
• 2 medium to large cucumbers (if using organic, leave the skin on; otherwise, wash well or slice it off)
• 1 shallot, minced (OR substitute 2 cloves garlic, minced)
• 2 green onions, sliced
• handful of fresh basil leaves, torn into small pieces
• 1 fresh red chili, de-seeded and minced fine (OR if you prefer a milder salad, substitute 1/4 diced red bell pepper)
• handful of fresh coriander leaves, roughly chopped
• DRESSING:
• 2 Tbsp. fish sauce OR vegetarian fish sauce (available by the bottle at Asian food stores)
• juice of 1/2 lime
• 1/4 to 1/2 tsp. shrimp paste (available by the jar at Asian stores) - Vegetarians substitute 1 Tbsp. veg. fish sauce
• 1 Tbsp. soy sauce or tamari (use wheat-free soy sauce for gluten-free diets)
• 1/4 to 1/2 tsp. cayenne pepper
• optional: 1/2 tsp. sugar (to taste)
• optional: handful of cashews, whole or lightly chopped

Preparation:

1. Using the largest size of grater you have, grate the cucumber into a mixing bowl. Or, for a nicer presentation, use a peeler to create long, ribbon-like strips of cucumber.

   Tip: if the grater you use is too small, it will just cause all the water to leak out of the cucumber and leave you with a soggy salad. If you don't have a large-size grater, use a peeler or simply slice the cucumber into small, matchstick-like pieces.

2. Add the shallot (or garlic), green onion, chili, basil, and coriander to the cucumber. Toss to combine. If desired, keep back a little extra coriander to garnish the salad.
3. To make the dressing, stir together the dressing ingredients in a cup (I use 1/2 tsp. shrimp paste because I like a strong shrimp taste. Use 1/4 tsp. for a milder-tasting salad).
4. Taste-test the dressing for salt and sweetness/sourness, adding a little sugar if desired. If too salty, add more lime juice. Note that the dressing will taste pungent now, but milder once it is on the salad.
5. Pour the dressing over the salad and gently toss.
6. To serve, scoop or slide salad onto a serving platter or place in a serving bowl. If desired, top with extra coriander. Serve immediately, or cover and refrigerate for up to several hours.*

Notes:

• If serving this salad as the main course, add a handful of cashews or some cooked 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 (some of this is juice from the cucumber - the rest is the dressing). If you want to make it ahead of time, just be sure to re-toss the salad before serving (and discard the leftover liquid, if desired). OR, better still, keep the salad and dressing in separate containers until ready to eat. Then just toss and serve. ENJOY!

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