Sweet and sour cucumber salad


Here is a salad from North-Eastern 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 soy sauce


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


Variation: Replace peanuts with cashew nuts.

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