We eat a lot of cucumbers around here. Clara is happy to munch on them with hummus or one of our other favorite dips (Trader Joe’s Cilantro Chive Yogurt Dip or this spicy Chipotle Ranch mixed with some nonfat Greek Yogurt to lighten it up). And cucumbers find their way into just about every green salad or veggie sandwich I make. This crunchy cucumber + red onion + cilantro (or mint) + peanut (or cashew!) salad with a tangy rice wine vinaigrette would complement most Asian, Indian, or Middle-eastern dishes. I served it with this cheater’s coconut curry sauce simmered with rotisserie chicken over rice.

Thai Cucumber Salad

INGREDIENTS

2 medium English cucumbers, sliced
3/4 cup thinly sliced red onion
1/4 cup chopped cilantro (or mint)
1/4 cup rice vinegar
1 1/2 Tbsp. fish sauce
1 1/2 Tbsp. sugar
2 small or 1 large clove garlic, minced
pinch crushed red pepper flakes, to taste (or minced jalapeno)
salt and freshly ground black pepper, to taste
2-3 tbsp. crushed peanuts (or cashews)

DIRECTIONS

1. Whisk vinegar, fish sauce, sugar, and garlic together in a medium bowl. Place cucumbers, onion, and cilantro (or mint) in large bowl. Add dressing and toss to coat. Season salad to taste with salt and pepper. Sprinkle with peanuts and serve.

Serves 4.

(Adapted from Bon Appetit)