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Thai cucumber salad

July 8th 2011

Ingredients

  • 4 cucumbers , peeled, halved lengthwise, seeded, and sliced very thin
  • 1/3 cup white wine vinegar
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce
  • 2 seeded and minced Thai chiles
  • 2 teaspoons vegetable oil
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/4 cup chopped fresh mint leaves
  • 1/4 cup chopped fresh basil
  • 1/4 cup coarsely chopped peanuts , toasted

Instructions

  1. 1. Evenly spread cucumber slices on paper towel–lined baking sheet. Refrigerate while preparing dressing.
  2. 2. Bring vinegar to simmer in saucepan over medium-low heat; cook until reduced to 2 tablespoons, 4 to 6 minutes. Transfer vinegar to bowl and set aside to cool to room temperature, about 10 minutes. Whisk in lime juice, fish sauce, chiles, oil, sugar, and salt.
  3. 3. When ready to serve, add cucumbers, mint, and basil to dressing and toss to combine. Let stand for 5 minutes; retoss, sprinkle with peanuts, and serve.
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