once upon a chef
FOR THE 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)
For The Dressing – ¼ cup fresh lime juice, from 2-3 limes – 2 tablespoons vegetable oil – 1½ tablespoons fish sauce – 2 tablespoons sugar – 1 garlic clove, minced
This fresh and crunchy Thai cucumber salad adapted from Food & Wine is one of my warm weather staples. The juice from the cucumbers seeps into the lime, sugar and fish sauce-flavored dressing, giving it a delicious cucumber flavor. The salad is satisfying all on its own for lunch, thanks to a generous handful of protein-packed peanuts. For dinner, it’s good with my Grilled Thai Curry Chicken, Honey Lime Sriracha Chicken or with any simply grilled meat or fish dish.
Begin by placing the red onions in a bowl of cold water. Let them soak while you prepare the rest of the ingredients — this will mellow them out and rid them of that sharp, raw onion taste.
Next, seed the cucumbers by cutting the cucumbers it in half lengthwise and scooping out the seeds and the pulpy matter with a teaspoon.
Drain the onions, then add the sliced cucumbers, minced jalapeño, cilantro and peanuts to the bowl with the dressing.