Ingredients and Weight:
- Cucumbers, peeled, seeded and sliced: 1 lb
- Salt: 1 tsp
- Sugar: 1/2 cup
- Rice vinegar: 1/4 cup
- Chili peppers, finely chopped: 1-2
- Garlic cloves, minced: 2-3
- Shallot, finely sliced: 1
- Fish sauce: 2 tbsp
- Lime juice: 2 tbsp
- Cilantro, chopped: 1/2 cup
- Roasted peanuts, crushed: 1/4 cup
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Sprinkle salt over the cucumbers and let them rest for 10 minutes. Drain the excess water.
- Combine the cucumbers, sugar, rice vinegar, chili peppers, garlic, shallot, fish sauce, and lime juice in a bowl. Toss to combine.
- Refrigerate for at least 30 minutes to allow the flavors to meld.
- Just before serving, stir in the cilantro and peanuts.
Nutritional Information:
Per serving (1/8 of the recipe):
- Calories: 120
- Fat: 5g
- Carbohydrates: 15g
- Protein: 2g
Dish Characteristics:
- Refreshing and tangy
- Crunchy and flavorful
- Perfect for a side dish, appetizer, or light lunch
User Comments:
- "This salad is so delicious and easy to make. It's the perfect summer dish!" - Sarah
- "I love the combination of sweet, tangy, and spicy flavors. It's so addictive!" - Michael
- "The cucumbers are perfectly crisp and the dressing is so well-balanced. It's my new favorite salad!" - Jessica
Special Precautions and Tips:
- If you don't have time to refrigerate the salad for 30 minutes, you can still serve it immediately, but the flavors won't be as well-developed.
- For a spicier salad, use more chili peppers.
- For a sweeter salad, add more sugar.
