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Thai-Marinated Cucumbers with Cilantro Salad

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Ingredients
  

  • 4 pickling cucumbers about ¾ pound each
  • 1 medium purple onion – peeled and cut into 2” very thin julienned slices
  • 2 tsp. lime zest – finely minced
  • 2 tsp. jalapeno–seeded and finely slivered - or more if desired
  • 2 Tbsp. sugar
  • ½ tsp. salt
  • ¼ cup fresh lime juice
  • 2 Tbsp. Red Boat fish sauce*
  • ¼ cup fresh cilantro – lightly chopped
  • ¼ cup fresh mint – lightly chopped
  • Fresh cilantro and mint leaves for garnish

Instructions
 

  • With a vegetable peeler, cut 8 spaced strips of peel off of each cucumber. Cut the cucumber into very thin diagonal slices, and place in a large mixing bowl.
  • Add the onion and place them in the bowl with the cucumbers. Add the lime zest and the chile silvers and toss together well.
  • Add the sugar and salt and whisk in the lime juice in a separate mixing bowl until the sugar is blended.
  • Whisk in the fish sauce. Pour the mixture over the cucumbers and toss gently. Add the chopped cilantro and mint.
  • Garnish with additional cilantro and mint and refrigerator until ready to serve.
  • Chef Tip: Best served with grilled, marinated, and flavorful meats and fish, such as, lamb, pork, chicken, and salmon. Serves 4 as a side dish.
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