Thai Cucumber Salad

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 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

Recipe

• 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 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.