Ingredients:

  • 2 large (or 4 small) English or Persian Cucumbers (approx. 700 g)
  • 1 teaspoon Coarse Sea Salt
  • 1 large Carrot, shredded or julienned (approx. 100 g)
  • 1 small Red Shallot (or Red Onion), thinly sliced (approx. 50 g)
  • 2 medium Garlic Cloves, peeled
  • 1 to 3 Thai Bird’s Eye Chillies, sliced (adjust to heat preference)
  • 2 tablespoons Palm Sugar (or Brown Sugar)
  • 3 tablespoons Fresh Lime Juice
  • 3 tablespoons High quality Fish Sauce
  • 1 tablespoon Rice Vinegar
  • 1/4 cup Unsalted Roasted Peanuts, coarsely chopped
  • 1/4 cup Fresh Coriander (Cilantro), chopped
  • 2 tablespoons Mint Leaves, torn (optional)

Instructions:

  1. Prep the Cucumber for Maximum Crunch: Halve the cucumbers lengthwise. Using a spoon, gently scrape out the watery seed centres and discard. Chop the de-seeded cucumbers into rough 1-inch (2.5 cm) pieces. Place them in a colander and toss thoroughly with 1 teaspoon of sea salt.
  2. Drain and Dry: Allow the cucumbers to sit and drain for 30 minutes. The salt will draw out significant moisture. After draining, tip the cucumbers onto a clean tea towel or layered paper towels and pat them completely dry. This step is crucial for preventing a watery salad.
  3. Assemble the Dressing: Using a mortar and pestle (or the flat side of a chef’s knife), lightly crush the garlic cloves and the chillies until they form a rough paste. Transfer the mixture to a small bowl. Whisk in the fish sauce, lime juice, rice vinegar, and palm sugar. Whisk vigorously until the sugar is fully dissolved. Taste and adjust until the dressing is balanced: salty, spicy, sweet, and sour.
  4. Combine and Finish: In a large bowl, combine the dried cucumbers, shredded carrots, and thinly sliced shallots. Pour about three-quarters of the prepared dressing over the vegetables. Toss gently but thoroughly until everything is lightly coated. Let the salad sit for 5 minutes maximum.
  5. Garnish and Serve: Transfer the salad to a serving dish. Sprinkle generously with the chopped peanuts, fresh coriander, and mint. Drizzle with the remaining dressing if needed. Serve immediately.