How to make thai food: Thai Cucumber Salad Recipe

Ingredients:

•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 ground or roughly chopped dry roasted peanuts
•DRESSING:
•2 Tbsp. fish sauce OR vegetarian fish sauce (available by the bottle at Asian food stores)
•juice of 1/2 lime
•1/2 tsp. shrimp paste (available by the jar at Asian stores)
•1 Tbsp. soy sauce
•1/4 to 1/2 tsp. cayenne pepper (to taste)
•1/2 tsp. sugar

Preparation:

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 dice the cucumber. Place in a salad bowl.

2.Add the shallot, green onion, chili/red pepper, and coriander to the cucumber (keep back a little extra coriander to garnish the salad).3.Combine the dressing ingredients together in a cup, stirring to dissolve the shrimp paste. Tip: that the dressing will taste pungent now, but will be perfect once it is on the salad.

4.Pour the 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.