Thai Cucumber Salad | Rachael Ray
Rach's Thai Cucumber Salad recipe is as easy as it is refreshing.
She likes to serve it alongside her Thai Stuffed Omelets for a lovely holiday brunch spread.
Ingredients
- 1 clove garlic, grated or minced
- 3 Thai bird's eye chilies, minced
- 1 tablespoon fish sauce
- 1 tablespoon superfine sugar
- 3 tablespoons peanut or other neutral oil
- Juice of 2 limes
- 1 cup packed Thai mint or mint and cilantro leaves (generous handful of each), chopped
- ½ red onion, halved and thinly sliced
- 2 seedless cucumbers, halved and seeded and thinly sliced
- ½ cup chopped roasted salted peanuts
Preparation
Whisk up dressing in bowl, toss with cucumbers and onion and peanuts and serve or chill until ready to serve.