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Thai cucumber salad

This Thai cucumber salad goes really well with grilled fish and meat - ideal for Asian style dishes. It's nice in burgers too ( instead of gherkin).  It can be quite spicy, depending on the type of chilli used, so add only half of it first, then more if it's not fiery enough. This recipe is made with fish sauce so it’s not suitable for vegans or vegetarians -  but’s free from dairy, gluten, egg and nuts.
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: Thai
Calories: 1234
Ingredients Method

Ingredients
  

  • 1/2 cucumber
  • 1 red onion
  • 1 red chilli
  • 1 tbsp Thai fish sauce
  • 1 tsp brown cane or palm sugar
  • 1 tbsp lime juice

Method
 

  1. Using a vegetable peeler, cut the cucumber into long thin strips.
  2. Finely chop the red onion and put it in a small bowl. Pour boiling water over it, rest for 5 minutes, then drain.
  3. Meanwhile, remove the seeds and veins from the chilli then finely chop the flesh.
  4. Scatter the chopped onion &chilli over the cucumber strips, add the sugar and lime juice then the fish sauce. Mix gently.
  5. Let it rest for about 10 minutes before serving.