Thai Cucumber and Peanut Salad/relish |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. Ingredients:
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.
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