Ingredients
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4 Tbsp Rice Wine Vinegar
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3 Tbsp Sugar
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1 Garlic Clove
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1/2 tsp Salt
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1-2 Fresh Thai Chili PepperSubstitute - serrano or dried Thai bird's eye chilis
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1 tsp Sesame Oil
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1 large bunch Fresh Cilantro
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2 English Cucumbers
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1 Lime
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1/2 cup (unsalted) Peanuts
Directions
Steps
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1
Done
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Make the Thai Chili SauceMince the garlic clove. Remove the seeds from the Thai chilis andchop in fine rings or dice (substitutes: dried Thai bird's eye chilis or serrano peppers). Chop the cilantro. Juice the lime. Combine with the vinegar, sugar, salt, and oil. Add some lime zest if desired. Stir well. |
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2
Done
|
Slice the cucumbers lengthwise in thin ribbons with a peeler. Toss with the Thai chili sauce. |
|
3
Done
|
Roast the peanuts in a dry pan for 2 minutes. Crush them and top off the salad. |
