Ingredients
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1 1/2
-
1 1/2
-
1
-
1
-
1
-
1
-
1/2 - 1
-
-
1
-
1
-
-
-
-
-
Directions
Thai Cucumber Salad,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!,I made this for Morher’s Day but omitted the garlic and onion since my mother cannot stomach those. This was a wonderful summer salad: refreshing and tart with just the right amount of sweetness. I’m a huge fan of cilantro and jalapeos. The peanut garnish on top really added to the dish. Thank you!,No FISH Sauce ? hmmm…
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Steps
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1
Done
|
Whisk the First 7 Ingredients (lime Juice Through Jalapeno) in a Large Bowl. |
|
2
Done
|
Season With Salt and Pepper. |
|
3
Done
|
Trim the Ends from the Cucumber. |
|
4
Done
|
Split Lengthwise in Half. |
|
5
Done
|
Slice Very Thinly. |
|
6
Done
|
Toss Into the Dressing. |
|
7
Done
|
Halve the Red Pepper Vertically, Core and Remove Seeds and White Membranes. |
|
8
Done
|
Slice the Pepper, Horizontally, Into Very Thin Strips. |
|
9
Done
|
Add to the Dressing and Toss. |
|
10
Done
|
Peel the Carrot and Trim Off Ends. |
