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Thai-Marinated Cucumbers with Cilantro Salad

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Servings: 0
Ingredients Method

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

Method
 

  1. 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.
  2. Add the onion and place them in the bowl with the cucumbers. Add the lime zest and the chile silvers and toss together well.
  3. Add the sugar and salt and whisk in the lime juice in a separate mixing bowl until the sugar is blended.
  4. Whisk in the fish sauce. Pour the mixture over the cucumbers and toss gently. Add the chopped cilantro and mint.
  5. Garnish with additional cilantro and mint and refrigerator until ready to serve.
  6. 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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