Thai Cucumber Salad

Cucumbers, lime, chilis, and fresh herbs make this salad the perfect side for any Thai dish or curry. I make this salad whenever I make Thai food or when I just want a bight, fresh, and crunchy salad. Every bite is a party of tart, crunchy, and diverse flavors . The lime makes it a light and flavorful side for dishes with coconut milk. It also great on rice, if you want something light and cool. I love it and could eat it every day. It is one reason I grow cucumbers each summer. I have tried many cucumber salads and this is my take on the perfect Thai cucumber salad.

This is a quick and easy recipe. Gather the ingredients below and place them together in a bowl.

• 2 English cucumbers or 3 medium cucumbers cut in half, seeds removed, and cut into thin slices

• 1/2 cup fresh lime juice

• 2 tablespoons fish sauce

• 1/2 teaspoon sugar

• 2 tablespoons seasoned rice wine vinegar

• 1-2 teaspoon fermented garlic or 2 cloves garlic, peeled and minced

• 1 small Thai chili pepper, seeded, deveined and mince

• ½ cup fresh cilantro leaves, torn or coarsely chopped

• ½ cup fresh thai (or sweet) basil, chiffonade (cut in slivers)

• 4 scallions, rinsed and sliced into 1/4 rounds

• ½ teaspoon salt, plus more to taste

• 1 teaspoon neutral oil, I prefer avocado oil

Combine all of the ingredients in a non-reactive glass or ceramic bowl. Toss gently to combine and dissolve the sugar. Cover and set aside in the refrigerator for an hour before serving. Season to taste with additional salt and pepper. Store in an airtight container in the refrigerator for up to 2 days or eat it all in the first go!