Thai Cucumber Salad
Unlike the salads on the West where it is usually consumed on its own before the mains salads in South East Asia or even East Asia are usually served on the side where it’s purpose is more of an a food flavour balancer, vegetable source at the same time an extender. That is why it is usually sweet and sour in taste and paired with meats, oily food and heavily flavoured dishes.
This salad is one good example, it is sour and it contains only vegetables. It’s also simple to make, as long as you have the ingredients it will take you around five minutes to prepare this. You can pair this with fried or grilled fish or meats together with freshly cooked jasmine rice
- juice from 1 lime
- 2 tsp fish sauce
- 1 tbsp sugar
- ½ tsp chilli powder
- 2 tbsp oil
- 2 pcs Telegraph Cucumbers, sliced
- ½ cup salted roasted peanuts, roughly chopped
- ½ red onion, thinly sliced
- some cilantro, chopped
- Combine all dressing ingredients together in a small bowl.
- Place salad ingredients in a bowl then drizzle dressing on top and toss.