Thai Salad

3 large cucumbers, peeled, halved lengthwise, seeded, and slice thinly (use a mandoline, if you have one)
1 shredded or sliced CARROT
2 jalapeno peppers, seeded and chopped ( I didn’t add this because of the kiddies, but I did put  crushed red peppers in my

serving to give it that Thai kick.)

1/4 cup chopped cilantro

½ onion – sliced thinly

1 clove garlic, minced

1 small red bell pepper – sliced

1 TSP salt

Zest of one lime

2 Tbsp. freshly squeezed lime juice

1/4 cup white sugar

1/2 cup rice wine vinegar

1 tablespoon canola oil (I used olive oil)

1 Tbsp. soy sauce

1/4 tsp. white pepper


1. Whisk together the sugar and vinegar in a mixing bowl until the sugar has dissolved.

2. Then add everything else; toss to combine.

3. Set aside for at least one hour, stirring occasionally (this can be marinated for up to 8 hours, but refrigerate if marinating for longer than 2 hours).

4. Sprinkle cilantro and/or chopped peanuts on top before serving.

– Maverick Hampton


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