This spicy palate cleansing salad is traditional in Korean, Japanese, Vietnamese and Thai cuisines. It's also great for a barbecue side dish!
Thai Cucumber Salad
1 English cucumber, peeled
1 tablespoon coarse kosher salt
2 radishes, sliced
2 slices red onion, diced
1 scallion, diced
2 Thai chiles, seeded and diced or 1 teaspoon crushed red pepper flakes
1 tablespoon minced cilantro
Thai basil (for garnish)
Crushed roasted peanuts or cashews (optional)
For the sauce:
2 tablespoons granulated sugar
1/4 cup unseasoned rice wine vinegar
1 tablespoon fish sauce
1 tablespoon lime juice
Cut the cucumber in half lengthwise and slice thinly. Place the cucumber in a strainer and sprinkle with the salt. Allow the cucumber to drain for 30 minutes. Rinse under cold water and drain well.
Place the drained cucumber in a mixing bowl. Add the radishes, red onion, scallion, Thai chiles and cilantro.
Combine the sauce ingredients in a small bowl and pour over the cucumber mixture. Refrigerate for at least one hour.
To serve: Drain the salad. Place a portion of the cucumber salad on a chilled serving place and garnish with basil leaves. (Crushed roasted peanuts or cashews could be sprinkled atop if desired.)
The ingredients
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