Ingredients:

  • 2 large English/Seedless Cucumbers (approx. 450g), thinly sliced
  • 1 small Shallot, very thinly sliced
  • 3 Tablespoons (45g) Palm Sugar (packed), or substitute Granulated Sugar
  • 3 Tablespoons (45 ml) hot/warm Water
  • 3 Tablespoons (45 ml) Fresh Lime Juice
  • 1 ½ Tablespoons (22 ml) good quality Fish Sauce
  • 1 to 2 Bird’s Eye Chillies (Red or Green), thinly sliced
  • ¼ cup (30g) Roasted Peanuts, roughly chopped, for garnish
  • ¼ cup (15g) Fresh Coriander (Cilantro) Leaves, roughly chopped, for garnish
  • ½ teaspoon Salt (for optional draining step)

Instructions:

  1. Halve the cucumbers lengthwise. Using a small spoon, gently scrape out most of the watery seeds. Thinly slice the cucumber flesh.
  2. Optional but recommended: Place sliced cucumbers in a colander, toss lightly with ½ teaspoon of salt, and let sit for 15 minutes to draw out excess water. Rinse briefly under cold water and pat thoroughly dry with kitchen paper.
  3. In a small heatproof bowl, combine the palm sugar and warm water. Whisk briskly until the sugar is completely dissolved. Do not boil the mixture.
  4. Build the dressing: To the dissolved sugar mixture, whisk in the fresh lime juice and the fish sauce until fully combined. Taste—it should be assertive in sweet, sour, and salty notes.
  5. In a large mixing bowl, combine the sliced cucumbers, sliced shallots, and thinly sliced chillies.
  6. Pour the dressing over the cucumber mixture. Toss gently to coat everything evenly. Cover the bowl and refrigerate for at least 30 minutes (1 hour is recommended) to allow the flavours to meld.
  7. Before serving, give the salad a final gentle toss. Spoon into serving bowls and garnish generously with the chopped roasted peanuts and fresh coriander leaves.