Description
A refreshing Thai cucumber salad with sweet and spicy flavors of crisp cucumbers, chilies, fish sauce, lime juice, sugar and crunchy peanuts.
Ingredients
Units
Scale
- 1 large garden cucumber, peeled, halved lengthwise and sliced into paper-thin slices
- 1/4 cup shredded carrots
- 1/2 medium red onion, thinly sliced
- 2 birds’ eye chilies, crushed (see note)
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 tablespoons sugar
- 3 tablespoons roasted peanuts, coarsely chopped
Instructions
- Mix all the ingredients together, making sure to separate the cucumber slices.
- Refrigerate for at least an hour and serve chilled.
- Enjoy!
Notes
- If you can’t find bird’s eye chile peppers, also known as Thai chiles, you can substitute it with a few dashes of red pepper flakes.