Recipe by Terese
This is a great refreshing salad to accompany any Asian dish.
Top Review by HeidiSue
Great salad, although I did make some changes. I used one large cucumber, but I added one large shredded carrot. I used green onions, 5 of them and one red chille pepper. I seeded the pepper because my dinner was pretty spicy and I wanted the salad to be more mild. I also skipped the shrimp powder and I ommitted the peanuts because I made a peanut chicken curry and thought that would be too many nuts. As far as the dressing goes I followed it exactly as written except I doubled it. However even with the extra carrot doubling it wasn't necessary I had plenty of juice. Everyone LOVED it! I think it is so versatile as far as what veggies you put in and the dressing is perfect!
- 2 cucumbers
- 3 tablespoons round thin red chilies, sliced with seeds
- 3 tablespoons chopped red onions
- 3 tablespoons dried shrimp, ground to a course powder in a mortar and pestle or preferably a food processor (should be about 2 tbs of powder)
- 3 tablespoons fresh lime juice
- 1 1⁄2 tablespoons fish sauce
- 2 tablespoons sugar
- 1 tablespoon peanut oil
- 1⁄4 cup crushed roasted peanuts or 1⁄4 cup fried peanuts
Directions See How It's Made
- Peel cucmbers.
- Cut of the ends, cut them in half lengthwise and scrape out the seeds.
- Slice them thinly into half moons.
- Add the cucumbers to a bowl with the chiles and onion.
- Add the ground shrimp, lime juice, fish sauce, sugar and peanut oil; toss well.
- Allow to sit or serve immediately sprinkled with the peanuts.