If all I needed was one word to describe this salad, this is what it would be - REFRESHING. You will literally feel refreshed with each bite. The cool cucumbers make for such a light and crunchy background for the tangy sweet lime dressing.
Try to use cucumbers which contain less number of seeds so that you don't waste too much of it while scooping them out. This recipe contains fish sauce for that salty hit but in case you are vegetarian and don't want to use fish sauce then just substitute that with the same amount of soya sauce.
Onions add another level of crunch to this salad. Make sure that they are finely sliced and soak them for a minimum of 10 to 15 minutes in water to remove any of their harsh raw taste. This is so easy to make and uses such a small amount of ingredients that you are going to find yourself making it again.. and again.. and again!
This light salad is a total summer favourite. It is tangy and sweet with tiny flavour bursts of salty peanuts.
Begin by soaking the thinly sliced onions in a bowl of water to remove the harsh raw taste. Then get the rest of the other salad ingredients ready.
Slice the cucumbers in half lengthwise. Peel them and scoop out the seeds with a teaspoon.
Combine the onions, cucumbers, jalapeños, coriander and peanuts in a large bowl.
Make the dressing the whisking the oil, fish sauce, lime juice, sugar and garlic together in another bowl. Mix well to make sure that all the sugar has dissolved.
Pour the dressing over the salad and toss to combine. Taste and add salt as required. Chill in the fridge and serve after 20 minutes.
Ingredients
Directions
Begin by soaking the thinly sliced onions in a bowl of water to remove the harsh raw taste. Then get the rest of the other salad ingredients ready.
Slice the cucumbers in half lengthwise. Peel them and scoop out the seeds with a teaspoon.
Combine the onions, cucumbers, jalapeños, coriander and peanuts in a large bowl.
Make the dressing the whisking the oil, fish sauce, lime juice, sugar and garlic together in another bowl. Mix well to make sure that all the sugar has dissolved.
Pour the dressing over the salad and toss to combine. Taste and add salt as required. Chill in the fridge and serve after 20 minutes.
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