Thai Cucumber and Peanut Salad/relish

jackandfiona's Note:

This is a very refreshing salad than can be used as a relish also. One of my kids favourite dinners is salad, corn fritters and this recipe as a relish on the fritters. It is a lovely combination of flavours and well worth the draining time for the cucumbers. Chilling time is not included in preparation and cooking time.

• Total Time: 35 mins
• Prep Time: 30 mins
• Cook Time: 5 mins

Ingredients:

Servings: 4

• 2 medium telegraph cucumbers, peeled
• 2 tablespoons vegetable oil (not olive oil)
• 1 small onion, chopped finely
• 1/2 cup unsalted peanuts
• 3 tablespoons white vinegar
• 2 tablespoons lime juice or 2 tablespoons lemon juice
• 1 teaspoon fish sauce
• 2 tablespoons palm sugar
• 1/2 teaspoon chili
• 1 cup chopped fresh coriander
• 2 teaspoons limes or 2 teaspoons lemons, zest of

Directions:

1. Shred or finely chop cucumbers.
2. Leave to drain in a sieve for half an hour.
3. Squeeze drained cucumber to remove excess moisture and dry between paper towels.
4. Saute onions and peantus in oil for 2-3 minutes.
5. Mix vinegar, juice, zest, fish sauce and sugar.
6. Stir to dissolve.
7. Now mix all the ingredients together.
8. Extra fish sauce or palm sugar may be added if desired.
9. Serve chilled.

Reviews

[graffeetee]

this was good. i think perhaps i didn't cut the cukes small enough though, as the flavor didn't soak into the cukes as much as i would have expected. i also don't think that next time i would saute the peanuts or onion, and maybe just use a raw mild onion instead. for my taste i also would decrease the sugar and increase the chili. i think this works better as a relish with something bland than as a salad on its own. definitely serve it very cold to maximize the crunch!