Thai-Style Cucumber, Red Onion & Coriander Salad with Toasted Peanuts
Crunch, lime and salt — Thai salad made forkable.
A fresh Thai-style cucumber salad with red onion, coriander and toasted peanuts, dressed with lime, fish sauce and palm sugar.
Nutrition · per serving
Method
- 1
Prepare the cucumber
Halve the cucumbers lengthways. Scoop out the watery centre with a teaspoon, then slice into chunky half-moons on an angle. Removing the core is what keeps the salad crisp instead of watery.
- 2
Make the dressing
Combine the lime juice, fish sauce and palm sugar. Stir until the sugar has completely dissolved. Taste it now — it should be sharp, salty and barely sweet.
- 3
Dress the salad
Put the cucumber and red onion into a large bowl. Pour over the dressing and toss thoroughly. Leave for 5 minutes so the cucumber starts taking on the dressing and softens just slightly.
- 4
Finish
Add the coriander and most of the crushed toasted peanuts. Toss lightly, then pile into a serving bowl. Keep a few peanuts back for the top — that's the crunch people notice first.
- 5
Serve
Scatter the remaining peanuts over the top and serve straight away while the cucumber still has plenty of crunch. This salad does not improve with sitting, so make it just before you eat.