Thai Cucumber Salad

By twironen

Ingredients

• * DRESSING:
• 1 * 1 English cucumber OR 2 field cucumbers (if using organic, leave the skin on; otherwise, wash well or peel it off)
• 1 * 1 shallot, minced (OR substitute 1/4 cup minced purple onion)
• 2 * 2 green (spring) onions, finely sliced
• 1 * 1 fresh red chili, de-seeded and minced fine, OR 1/4 cup diced red bell pepper
• 1/2 * 1/2 cup fresh coriander/cilantro, roughly chopped
• 1/4 * 1/4 cup ground or roughly chopped dry roasted peanuts
• 2 * 2 Tbsp. fish sauce (vegetarians: see alternate recipe link below)
• * juice of 1/2 lime
• 1-2 * 1-2 cloves garlic, minced
• 1/2 * 1/2 tsp. shrimp paste (available by the jar at Asian stores)
• 1 * 1 Tbsp. soy sauce
• 1/4 to 1/2 * 1/4 to 1/2 tsp. cayenne pepper (to taste)
• 1 to 1 * 1 to 1+1/2 tsp. sugar

Details

Servings 4
Adapted from thaifood.about.com

Preparation

Step 1

1. Cut the 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.
2. Add the shallot, green onion, chili/red pepper, and coriander to the salad bowl (keep back a little extra coriander for a garnish).
3. Combine the dressing ingredients together in a cup, stirring to dissolve the shrimp paste. 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.
4. Pour dressing over the salad and toss well.
5. To serve, scoop or slide salad onto a serving platter or place in a serving bowl. Top with the ground/chopped peanuts, plus extra coriander. If desired, garnish with a slice of lime. Serve immediately, or cover and refrigerate for up to 3 hours.*