Thai Cucumber Salad

Recipe Ingredients

		Dressing
3 tablespoons	45ml	Fresh lime juice
1 tablespoon	15ml	Minced garlic
1 tablespoon	15ml	Chopped cilantro (Chinese parsley)
3 tablespoons	45ml	Fish sauce
1 tablespoon	15ml	Sesame oil
2 tablespoons	30ml	Sugar
1/2 teaspoon	2.5ml	Crushed red pepper
		Salad
1		English or 1 1/2 regular cucumbers - seeded if necessary,
		And thinly sliced
1		Red onion - thinly sliced (small)
1/2		Red bell bepper - seeded, and
		Cut into matchstick pieces
1/4 lb	113g / 4oz	Small cooked shrimp
1 tablespoon	15ml	Toasted sesame seeds - (optional)
		= (chopped toasted nuts)

Recipe Instructions

Combine the dressing ingredients in a small bowl and let stand 30 minutes.

Combine the cucumbers, 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.

This recipe yields 4 servings.

Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.