Ingredients for Thai Cucumber And Peanut Salad Relish
- 2 large cucumbers, shredded or finely chopped
- Vegetable Oil
- Onion
- Unsalted Peanuts
- White Vinegar
- Lime Juice
- 2 tablespoons fish sauce
- Palm Sugar
- Chili
- Fresh Coriander
- Limes
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How to Make Thai Cucumber And Peanut Salad Relish
- Shred or finely chop 2 large cucumbers.
- Place shredded cucumbers in a sieve and let drain for 30 minutes.
- Thoroughly squeeze the drained cucumbers to remove excess moisture. Pat dry with paper towels.
- Sauté 1/2 cup chopped red onion and 1/2 cup roasted peanuts in 2 tablespoons of vegetable oil for 2-3 minutes until fragrant.
- In a small bowl, whisk together 1/4 cup rice vinegar, 2 tablespoons lime juice, 1 tablespoon lime zest, 2 tablespoons fish sauce, and 2 tablespoons palm sugar until the sugar dissolves.
- Add the drained cucumbers and the sautéed onion and peanut mixture to the bowl with the dressing.
- Gently toss to combine all ingredients.
- Taste and adjust seasoning with extra fish sauce or palm sugar as desired.
- Refrigerate for at least 30 minutes before serving for best flavor. Serve chilled.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
39g
Fat
12g
Carbs
6g
