Thai Cucumber Salad

Name: Thai Cucumber Salad
Yield: Makes 6 First-Course Servings
Cuisine: Thai
Ingredients: 4 regular cucumbers or 2 English cucumbers, peeled and halved lengthwise; 1½ teaspoons coarse salt; 1 clove garlic, minced and then crushed with the flat side of the knife; ½ cup unsweetened coconut milk; 1 tablespoon plus 1½ teaspoons sugar; ½ bunch cilantro, large stems removed and leaves finely chopped; ¼ cup creamy peanut butter made with only peanuts and salt; 2 Thai or 4 jalapeno chiles, seeded and minced; 3 tablespoons rice vinegar or white wine vinegar; 3 tablespoons fresh lime juice; 2 to 3 tablespoons fish sauce, or more as needed; About 20 fresh basil leaves, preferably holy basil, each torn into about 3 pieces; 6 sprigs mint or cilantro

Preparation info

Makes
6
First-Course Servings

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

If you want to make this salad more substantial and serve it as a main course, toss it with shredded cold roast chicken or whole cooked shellfish such as shrimp.

Ingredients

4 regular cucumbers or 2 English cucumbers, peeled and halved lengthwise
1½ teaspoons coarse

Asia
Thailand
Starter
Main course
Gluten-free
South East Asia

Method

Scrape out the seeds from the cucumber halves with a spoon, then slice the halves crosswise into crescents about ⅛ inch thick. Place the cucumbers in a bowl, sprinkle with the salt, and then toss and rub the slices for about 2 minutes, or until the salt dissolves and no longer feels gritty. Transfer the cucumbers to a colander, set it in the sink or over a bowl, and let drain for about 30 minut