Thai Cucumber Salad

This is a spicy, refreshing salad that's perfect served on a hot summer evening with garden-fresh veggies. It's easiest to use a mandoline to slice the veggies, but a sharp knife and patience will do quite well, also!

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 1 1⁄2 tablespoons fresh lime juice
• 1 1⁄2 tablespoons  rice wine vinegar
• 1  tablespoon canola oil
• 1  clove garlic, minced
• 1  teaspoon brown sugar
• 1  teaspoon lime zest
• 1⁄2-1  small  jalapeno, seeded and minced
•  salt and pepper
• 1  seedless cucumber
• 1  small red bell pepper
• 1  medium carrot
• 1⁄2 small red onion
• 1 -2  tablespoon  chopped cilantro (optional)
• 1⁄4 cup  dry roasted peanuts, chopped

Directions

1. Whisk the first 7 ingredients (lime juice through jalapeno) in a large bowl.
2. Season with salt and pepper.
3. Trim the ends from the cucumber.
4. Split lengthwise in half.
5. Slice very thinly.
6. Toss into the dressing.
7. Halve the red pepper vertically, core and remove seeds and white membranes.
8. Slice the pepper, horizontally, into very thin strips.
9. Add to the dressing and toss.
10. Peel the carrot and trim off ends.
11. Slice diagonally into very thin slices.
12. Add to the rest of the salad.
13. Peel the onion and cut in half horizontally.
14. Then slice vertically into very thin strips.
15. Add these to the bowl and toss everything together until well mixed.
16. Set aside for at least one hour, stirring occasionally (this can be marinated for up to 8 hours, but refrigerate if marinating for longer than 2 hours).
17. Transfer to a serving bowl.
18. Sprinkle cilantro (if used) and peanuts over top.