Thai cucumber salad
This salad is to go with the previous post of Thai Coconut Curry. It adds fresh and crisp texture and flavour to the cooked vegetables and rice. Adding more chopped lettuce would make it a little more substantial. I prefer to cut the cucumbers into diagonal wedges instead of slicing them into thin rounds. You can add other crisp vegetables, such a radishes or even a couple of cherry tomatoes for colour and another layer of flavour. I usually serve this salad on the side but it can stand on its own as well.
1 long radish or large round one
1 smal shallot
1/4 cup rice vinegar
1/4 cup sugar
1 tablespoon fish sauce
Salt (1/2 teaspoon coarse salt or to taste).
A large pinch hot pepper flakes
A handful lettuce leaves, shredded
A handful fresh cilantro leaves
Peanuts, roasted unsalted
Cut the cucumbers on the diagonal into wedge-like shapes.
Slice the radish diagonally into thin slices
Slice the shallot into thin rings
Combine rice vinegar. sugar, fish sauce and salt in a small bow. Taste and adjust the seasoning.
Pour the dressing over the cucumber-radish mixture and let marinate a few minutes.
Line a plate with the lettuce leaves.
Spoon the cucumber salad over.
Garnish with cilantro and peanuts. If the peanuts you have are raw then cook them in a teaspoon of peanut oil for a minute or so.
Serve remaining dressing on the side.