Sweet and sour cucumber salad

Here is a salad from Northeastern Thailand, extremely easy and quick to make, here with a vegetarian dressing.

Serves 2.

2 sliced cucumbers, about 300 g

30 g shallot, sliced

20 g unsalted peanuts, dry roasted

20 g unsalted pumpkin seeds, dry roasted

1 fresh bird's eye chilli, sliced

2 coriander sprigs, roughly chopped

A dozen mint leaves, roughly chopped

Seasoning:

½ tablespoon coconut sugar

2 tablespoons lime juice

2 tablespoons light soy sauce

Combine all ingredients. Taste to adjust the seasoning. Serve with sticky rice.

Variation: replace peanuts with cashew nuts.