Thai Carrot-Cucumber Salad
serves 2-4
Recipe from cookthink
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ingredients
4 medium carrots, peeled and thinly sliced
1 large cucumber, peeled, cored and sliced
2 cloves garlic, minced
1 serrano pepper, seeded and minced
1 lime, juiced
1 1/2 teaspoons sugar
2 teaspoons fish sauce
1 teaspoon rice wine vinegar
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh Thai basil
timer
prep: 20 minutes
total: 20 minutes
tools
large bowl
whisk
instructions
1. Prep the carrots and cucumber and set them aside. (To prep the cucumber, peel it and slice it in half lengthwise. With a spoon, scoop out the seeds and pulp. Lay the hollow center flat on the cutting board and slice each half into small half-rounds.)
2. Mince the garlic and serrano and put them in a large bowl. (Be sure to wash your hands after handling the serrano.) Whisk in the remaining ingredients.
3. Toss the carrots and cucumber with the dressing and season to taste with salt and pepper.
