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Back with our salad experiments, right before we jump into the #weekendbinges (Hello weekend!). This time it is with our #thaicucumber salad – a regular favourite in the house especially with thai meals or stand alone. Think of a flavor and you get it there – crunchy, garlicky, spicy, sweet! This salad in particular is a great appetizer.

Ingredients:

• 2 sliced Japanese cucumber
• 1-2 cloves of garlic – finely chopped
• 1 tbsp chopped spring onion greens
• 2 tbsp coarsely crushed roasted peanuts
• 2 tbsp chopped coriander / parsley

Dressing:

• 1 tbsp apple cider vinegar
• 2 tbsp warm honey / sugar
• Salt to taste
• 1 tbsp olive oil
• 1 tbsp chili oil
• 1 tsp chili flakes (adjust as needed)

Procedure:

• Chill the sliced cucumber for 1 hr in the fridge before serving the salad
• Prepare the dressing by mixing garlic, olive oil, vinegar, honey, salt, chili oil, chili flakes
• In a plate, place all the cucumber. Sprinkle greens of spring onion on top followed by dressing
• Add peanuts, parsley and sesame seeds on top
• Toss well and serve chilled!

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