• 2 T. fresh lime juice
• 1 T. fish sauce
• 1/4 c. light brown sugar
• 4 thinly sliced fresh Thai hot chiles OR Serrano chiles, or to taste, optional
• 1-2 “burpless” cucumbers, unpeeled
• 2 T. minced shallots
• 2 T. chopped fresh cilantro
• 1 T. chopped fresh mint
• 2 T. chopped unsalted dry roasted peanuts, optional
Cut the cucumbers in half. Scrape out the seeds. Slice thinly, yielding 1 1/2 to 2 cups.
In a bowl or resealable plastic bag, mix the lime juice, fish sauce and brown sugar until the sugar dissolves. Add the chiles, cucumber, shallot and half the mint and cilantro. Let stand for about 15 minutes. Garnish with the remaining herbs and peanuts.
• 1 T. fish sauce
• 1/4 c. light brown sugar
• 4 thinly sliced fresh Thai hot chiles OR Serrano chiles, or to taste, optional
• 1-2 “burpless” cucumbers, unpeeled
• 2 T. minced shallots
• 2 T. chopped fresh cilantro
• 1 T. chopped fresh mint
• 2 T. chopped unsalted dry roasted peanuts, optional
Cut the cucumbers in half. Scrape out the seeds. Slice thinly, yielding 1 1/2 to 2 cups.
In a bowl or resealable plastic bag, mix the lime juice, fish sauce and brown sugar until the sugar dissolves. Add the chiles, cucumber, shallot and half the mint and cilantro. Let stand for about 15 minutes. Garnish with the remaining herbs and peanuts.
