We’re hosting a Thai food dinner party tomorrow, so I’ve been experimenting and perfecting recipes lately. My favorite new addition to my repertoire is a spicy, sweet, salty and acidic cucumber salad. Like most Thai food, it’s success depends on a delicate balance of these flavors. I’m serving it with khao soi gai to cut through the rich, creamy coconut broth. But it would also make a perfect summer side dish for grilled meat or fish. Try this at your next cookout or bring it to a potluck; it’s slightly addictive and will be a huge hit! And it’s SO EASY to make.
Even if you’re someone who likes to customize recipes (a habit of which I am very guilty!), try following the recipe first then adjusting it to your personal taste the next time you make the salad.
Thai Cucumber Salad
serves 4 as a side dish
1/4 c lime juice
2 T rice vinegar
1 T fish sauce
2 T sugar
2 Thai Bird chilis, minced
1 garlic clove, minced
1/2 shallot, minced
2 English cucumbers, cut into 1/2 inch dice
3 T chopped peanuts
3 T chopped cilantro
Whisk the lime juice, vinegar, fish sauce, sugar, chilis, garlic, and shallots until sugar dissolves.
Toss in the cucumber, peanuts and cilantro. Serve immediately.
If you are going to wait to serve the salad, don’t add the peanuts or cilantro until just before serving.
