This simple Thai cucumber salad is dressed nicely with the sweet-tangy-salty dressing. The Fresno Pepper spice it up subtly that you can add more if you prefer. It’s one of our healthiest and tastiest recipes for a simple lunch that you can toss-up in a snap. Or serve as a side for a lavish dinner along with Thai noodles and Japanese Rice Lager. Smart Recipes, Asian Recipes, Vegetables Recipes, Recipes Vegetables Asian Cucumber Salad Cucumber Salad Recipe | PT20M Serves 4 Ingredients: 0.5 Red Onion 2 Large English Cucumbers 0.33 Cup Packed Fresh Cilantro 0.5 Cup Salted Peanuts 1 Large Fresno Chile Pepper 0.25 Teaspoon Salt 0.25 Cup Fresh Lime Juice 2 Tablespoons Vegetable Or Canola Oil 1.5 Tablespoons Fish Sauce 2 Tablespoons Sugar 1 Clove Garlc In a small bowl of cold water, add onion and keep aside for about 10 minutes. Drain well and with a paper towel, pat dry. In a large bowl, mix together drained red onions, cucumbers, jalapeño pepper, cilantro and peanuts. Sprinkle with salt and keep aside. For dressing: In another small bowl, add garlic, sugar, oil, lime juice and fish sauce and beat until sugar is dissolved. Pour dressing over salad and gently, toss to coat. Keep aside for about 30 minutes before serving.

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