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.