Thai Cucumber Salad

Serves: 4 to 5 as part of a larger meal

3⁄4 cup peanuts, (about 115 grams peanuts), whole, shelled, preferably without skin

2 tablespoons oil

2 tablespoons garlic, (about 30 grams garlic), finely chopped

Dressing / Sauce:

2 tablespoons white vinegar

2 teaspoons powdered sugar

3 tablespoons Thai sweet chili sauce

For the salad:

600 grams cucumber, about 3 medium cucumbers, each cut in half lengthwise, seeds removed, and thinly sliced into half rounds or julienned

2 tablespoons coriander leaves

45 grams shallots

1⁄2 teaspoon salt, or to taste

1 red chili, to garnish (optional), sliced at an angle

Roast peanuts: Tip peanuts into a wok over low heat. Roast peanuts, stirring continuously till golden brown. This will take anywhere between 8 to 15 minutes. Remove wok from heat and transfer peanuts to a plate to cool. Note: do not leave them in the wok as they will continue to brown in the residual heat. Once complete cool, crush them roughly. Set aside.

Fry garlic: Pour oil into a wok over medium-low heat. Once the oil heats up, add chopped garlic. Stir and fry till evenly colored to a light golden, 4 to 6 minutes. Remove from the wok and set aside to cool. Note that the garlic will continue to color till it cools down.

Make dressing / sauce: pour vinegar into a small glass bowl. Add powdered sugar and sweet chili sauce. Stir well to mix. Reserve dressing.

Assemble cucumber salad: Tip cucumber into a large glass, wood, or non-reactive metal bowl. Add fresh coriander leaves, chopped shallots, fried garlic, reserved dressing, and crushed roasted peanuts. Toss well to combine. Cover and place in the refrigerator to chill for 1 hour.

Serve Thai cucumber salad: Remove bowl from the refrigerator. Add salt and toss well again till mixed. Transfer to a salad bowl, garnish with sliced red chilies (optional), and enjoy chilled.

Recipe from Yummefy