THAI CUCUMBER SALAD

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Thai Cucumber Salad image

This is a spicy, refreshing salad that's perfect served on a hot summer evening with garden-fresh veggies. It's easiest to use a mandoline to slice the veggies, but a sharp knife and patience will do quite well, also!

Provided by VictoriaL

Categories     Vegetable

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 tablespoons fresh lime juice
1 1/2 tablespoons rice wine vinegar
1 tablespoon canola oil
1 clove garlic, minced
1 teaspoon brown sugar
1 teaspoon lime zest
1/2-1 small jalapeno, seeded and minced
salt and pepper
1 seedless cucumber
1 small red bell pepper
1 medium carrot
1/2 small red onion
1 -2 tablespoon chopped cilantro (optional)
1/4 cup dry roasted peanuts, chopped

Steps:

  • Whisk the first 7 ingredients (lime juice through jalapeno) in a large bowl.
  • Season with salt and pepper.
  • Trim the ends from the cucumber.
  • Split lengthwise in half.
  • Slice very thinly.
  • Toss into the dressing.
  • Halve the red pepper vertically, core and remove seeds and white membranes.
  • Slice the pepper, horizontally, into very thin strips.
  • Add to the dressing and toss.
  • Peel the carrot and trim off ends.
  • Slice diagonally into very thin slices.
  • Add to the rest of the salad.
  • Peel the onion and cut in half horizontally.
  • Then slice vertically into very thin strips.
  • Add these to the bowl and toss everything together until well mixed.
  • Set aside for at least one hour, stirring occasionally (this can be marinated for up to 8 hours, but refrigerate if marinating for longer than 2 hours).
  • Transfer to a serving bowl.
  • Sprinkle cilantro (if used) and peanuts over top.

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