This refreshing recipe for Thai cucumber salad is very simple to put together, but the combination of flavours is delicious. It's perfect alongside grilled fish.
½ cup coriander leaves
6 shallots, thinly sliced
1 small red chilli, seeded and finely diced
10 g (2 tsp) grated palm sugar
15 ml (½ fl oz) lime juice
1 tbsp fish sauce
freshly ground black pepper
2 tsp rice vinegar
2 tbsp peanut oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time: 30 minutes
Peel cucumbers. Using a vegetable peeler, slice strips of cucumber from one end to the other, discarding centre seeds. Place cucumber in a colander and leave to drain for 30 minutes. Toss cucumber with coriander leaves, shallots and chilli and set aside until ready to serve.
Prepare dressing by dissolving palm sugar in lime juice and fish sauce. Add freshly ground black pepper to season and whisk in vinegar. Finally add oil.
Serve with grilled fish.