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Thai Cucumber Salad

A light, delicious, cold salad perfect for our hot summer days. I love Thai flavors. I enjoyed a large, guilt-free serving crunchy with peanuts, then put the remainder in the fridge. Dwight and I finished it off the following day. I use mini-cucumbers because the skins are more tender than regular cucumbers, and the seeds predictably smaller. I had to purchase a bottle of fish sauce. Previously taboo in our house because I have a son who spent time in Malaysia and learned to dislike how it smelled and tasted, I liked how it flavored the dressing and may have added bit more than it called for. A word about jalapenos: if your nose burns and eyes water as you dice it, you have a hot one. Beware. You can smell the heat.

Thai Cucumber Salad

Taken from Platings and


¼ c fresh lime juice

1 tsp fish sauce

T TBSP sugar

I jalapeno pepper diced or thinly sliced

I clove garlic finely chopped or grated

2 TBSP avocado oil (I use olive)

2 English cucumbers (I use 4 or 5 mini-cucumbers)

½ cup chopped cilantro

½ small red onion thinly sliced

Salt to taste

½ cup roasted peanuts chopped


  1. In a large bowl whisk lime juice, fish sauce, sugar, jalapeno, garlic and oil

  2. Add cucumber, cilantro, peanuts, and onion and toss to coat

  3. Refrigerate until ready to use. Cucumbers over time will become soft. Lasts 3-4 days in fridge.

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