Thai Cucumber Salad

I was craving a little Tom Kha Gai and decided to make a side dish of sweet and slightly spicy cucumbers to go along with it. I’d say it was a success and had a nice cooling effect after eating my spicy soup.

Thai Cucumber Salad
1/8 cup boiling water
1 Tablespoon palm sugar
1/4 cup red onion, thinly sliced
1 Tablespoon fish sauce
1/4 cup lime juice
3 teaspoons mint, chopped
3 Tablespoon cilantro, chopped
1 jalapeno, thinly sliced (seeds removed if you want less heat)
1 1/2 cucumbers, peeled, seeded, sliced thinly
3 Tablespoons peanuts, toasted lightly

Place the palm sugar in a bowl and pour the boiling water over it. Stir until the sugar is dissolved. Add the very thinly sliced red onion, then the fish sauce and lime juice. In a large bowl, toss the herbs, jalapeno and cucumbers together. When you’re ready to serve, pour the dressing over the cucumbers and mix. Add the peanuts at the last minute so they don’t get soggy.

About Salts Kitchen

I write. I eat. And I cook. I write about what I cook and eat. I love finding new foods, being inspired to make something I've never made, and most of all I love feeding other people things that they have never tried before. I like disproving myths about food and what it means to eat well, to eat healthy, often on a budget, and for some of us- to eat with a bunch of food allergies (and still eat well!).

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