Juicy cucumbers are one of my favorite summer vegetables, and I like to slice one up and eat it with a bit of salt for an afternoon snack, but using them as a base for salads is my favorite way to eat them. We’ve been on a cucumber salad binge lately, trying different vegetable combinations and vinaigrettes, and this is by far our favorite to date. The Thai vinaigrette gets a little kick from crushed red peppers (pepper flakes), which you can adjust to your taste. Make sure you use an unseasoned rice vinegar because the seasoned kind has added sugar and salt.
CUCUMBER SALAD WITH TOMATO, BELL PEPPER, AND SPICY THAI LIME VINAIGRETTE
Serves 6 to 8.
cruet or small jar with lid
2 cucumbers, peeled and julienned
12 cherry or grape tomatoes, halved
1/2 red bell pepper seeded and cut into thin strips
1/2 cup shredded or julienned carrot
cilantro sprigs for garnish
1/4 cup (60 ml) fresh lime juice
1/4 cup (60 ml) rice vinegar (not seasoned)
1 tablespoon fish sauce
2 tablespoons palm sugar or brown sugar
1/4 teaspoon sea salt
2 teaspoons minced garlic
1/4 teaspoon crushed red pepper flakes
1. Add the lime juice, rice vinegar, sugar, fish sauce, minced garlic, pepper flakes, and sea salt in a cruet or small jar with a lid. Cover and shake well.
2. Toss the cucumber, tomatoes, bell pepper strips, and carrots in a serving bowl and drizzle with some of the dressing. Top with cilantro sprigs for garnish and serve with the remaining vinaigrette on the side.