Serves 4 to 6
Ingredients
900gr cucumbers,
1 large jalapeño, seeds and veins removed if desired, thinly sliced
3 spring onions finely sliced
1 garlic clove, finely grated.
15 gr coarsely chopped coriander leaves
16 large mint leaves, coarsely chopped
50gr toasted peanuts, coarsely chopped
55 ml neutral-tasting oil
4 to 5 tablespoons lime juice
4 teaspoons seasoned rice wine vinegar
1 tablespoon fish sauce
1 teaspoon sugar
salt
Method
Using either a Japanese mandoline or a sharp knife, thinly slice the cucumbers into coins, discarding the ends.
In a large bowl, combine the cucumbers, jalapeno, spring onions, garlic, coriander, mint, and peanuts.
In a small bowl, whisk together the oil, 4 tablespoons lime juice, the vinegar, fish sauce, sugar, and a small pinch of salt.
Dress the salad with the vinaigrette and toss to combine. Taste and adjust seasoning with salt and more lime juice as needed.
Serve immediately.
Original recipe SALT FAT ACID HEAT
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