Thai Cucumber Salad Recipe
Ingredients
| Lime juice | 3 Tablespoon (Dressing) | |
| Garlic | 1 Tablespoon, minced (Dressing) | |
| Chinese cilantro | 1 Tablespoon, chopped (Dressing) | |
| Fish sauce | 3 Tablespoon (Dressing) | |
| Sesame oil | 1 Tablespoon (Dressing) | |
| Sugar | 2 Tablespoon (Dressing) | |
| Red pepper | 1/2 Teaspoon, crushed (Dressing) | |
| 1 English cucumber or 1 1/2 regular cucumbers, seeded if necessary and thinly sliced | ||
| Red onion | 1 Small, thinly sliced (Dressing) | |
| 1/2 red bell pepper, seeded and cut into matchstick pieces | ||
| 1/4 pound small cooked shrimp | ||
| 1 tablespoon toasted sesame seeds or chopped toasted nuts (optional) | ||
Directions
Combine the dressing ingredients in a small bowl and let stand 30 minutes.
Combine the cucumber, onion, bell pepper, and shrimp in a large bowl.
Both the salad and the dressing may be prepared up to 4 hours ahead and refrigerated, but do not combine until just before serving.
Pour the dressing over the salad and toss well.
Sprinkle with sesame seeds or chopped nuts if desired.
Combine the cucumber, onion, bell pepper, and shrimp in a large bowl.
Both the salad and the dressing may be prepared up to 4 hours ahead and refrigerated, but do not combine until just before serving.
Pour the dressing over the salad and toss well.
Sprinkle with sesame seeds or chopped nuts if desired.
Chef
