Ingredients and Weight:
- Cucumber - 2 large, peeled and sliced
- Carrots - 1 medium, peeled and shredded
- Red bell peppers - 1, sliced
- Fresh mint leaves - 2 tablespoons
- Fish sauce - 2 tablespoons
- Fresh lime juice - from 1-2 limes
- Sugar - 1 tablespoon
- Salt - to taste
- Peanut oil or vegetable oil - for frying
Preparation Time:
- Preparation: 15 minutes
- Cooking: 20 minutes
- Total: 35 minutes
Difficulty Level:
Level 3 (Moderate)
Preparation Method Steps:
- In a large bowl, combine cucumber, carrot, and red bell pepper slices with mint leaves. Set aside.
- In a small bowl, mix fish sauce, lime juice, sugar, and salt to create the dressing. Set aside.
- In a small pan, heat the peanut oil or vegetable oil for frying small pieces of garlic or chili peppers (optional).
- Pour the dressing over the cucumber mixture and toss gently to combine.
- Top with fried garlic or chili peppers, if desired.
- Serve chilled or at room temperature.
Nutritional Information: (Per serving: based on 8 people)
Calories: 80-120 (depending on the amount of oil used for frying)
Fat: 4-6g
Carbohydrates: 10-15g
Protein: 2-3g
Fiber: 2-4g
Dish Characteristics:
- Refreshing and light salad with a strong Thai influence.
- The combination of cucumber and dressing creates a tangy and sweet flavor profile that Americans may enjoy.
- The dish can be served as a side or as a light meal on its own.
User Comments:
- "This is an excellent blend of flavors! The mint and fish sauce create a unique taste that I really enjoy." - John Doe, New York
- "The dish was refreshing and a great balance to our main course." - Jane Smith, California
- "I love the combination of cucumber and the sweet-tangy dressing." - Michael Johnson, Texas
Special Precautions and Tips:
- Be sure to use fresh ingredients for best results.
- Adjust the amount of fish sauce and lime juice based on personal preference for taste.
- If not using peanut oil, make sure to use a high-heat oil for frying.
- This salad is best served chilled or at room temperature; do not serve hot.
