Serving
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Thai Ccucumber Salad
Thailand
Serves
Effort:
Sched:
DoAhead:		 6 side
*
1/4 hr
Note-2
A light. easy to make chilled salad perfect to accompany spicy dishes.





2
1
1
2
3
1/2
tt 		#

cl
t
T
t
Cucumbers
Red Chili (1)
Garlic
Fish Sauce
Lime Juice
dried shrimp
Salt
  1. Peel CUCUMBERS and slice in half lengthwise. Scoop out seeds and grate on the large side of your grater (see Note-2). Let sit a few minutes and drain.
  2. Seed CHILI and chop fine, chop GARLIC very fine and mix both with Cucumber.
  3. Grind DRIED SHRIMP to powder and mix with cucumber.
  4. Squeeze LIME JUICE and mix with FISH SAUCE, hold aside.
  5. Just before serving stir in Lime Juice mix. Check Salt to taste and serve.
NOTES:
  1. Red Chili: Holland Red or Fresno - see our Chilis page for details.
  2. Do Ahead: this salad is expected to be eaten right away while the cucumbers have some crunch. If you need it to last longer on the table, quarter the cucumber lengthwise and slice thin instead of grating.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
    som_chicksoup1 051203 ktc43

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