3 medium English cucumber, peeled

1 red Thai chile (also known as bird chile), finely sliced into rings, seeds removed

1 tablespoon chopped fresh mint (15 ml)

1 tablespoon chopped fresh cilantro (15 ml)

1 tablespoon freshly grated ginger (15 ml)

2 tablespoons rice wine vinegar (30 ml)

1 teaspoon fish sauce (5 ml)

¼ teaspoon sugar (1 ml)

2 tablespoons black sesame seeds, for garnish (30 ml)


1. With a veggie peeler, peel lengthwise down the cucumber to create long wide strips. Turn the cucumber after several strips, to use another side. Place cucumber strips in a medium-sized bowl. Discard inner section of cucumber with seeds. Add the sliced chiles, mint and cilantro to the cucumber. Set aside.

2. In a small bowl, mix the rice wine vinegar, fish sauce and sugar. Place grated ginger on a spoon and with another spoon squeeze the juice out into the dressing. Discard ginger pulp. Stir to combine.

3. Toss dressing with the cucumber strips, herbs and chile. Sprinkle with black sesame seeds. Serve immediately.

See more: Picnics, North American, Grill, Herbs, Party Favourites, Salad

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