Thai Cucumber Salad

1. 1

   In a small bowl, combine the vinegar, fish sauce, lime juice and sugar. Stir until the sugar dissolves.

2. 2

   Arrange the cucumbers and red peppers on a serving platter or bowl. Pour the dressing over the top and mix to coat the ingredients evenly. Top with the peanuts and cilantro. Serve cold or at room temperature.

3. 3

   To make this dish vegan, simply substitute the fish sauce for light soy sauce.

4. 4

   Adapted from Simply Thai Cooking cookbook, 2nd edition.

* Per serving · 4 servings · Values may vary.

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