Cucumber Salad with Peanut-Lime Vinaigrette
This recipe comes from the September 2012 Vegetarian Times.
It was a great compliment to the Thai-Thai Birdie Wraps for dinner one night.
This recipe is very simple. I started by whisking up the vinaigrette.
I used grapeseed and toasted sesame oil that I get at Kroger, and use quite often.
You could use peanut oil instead of grapeseed.
Then I peeled and sliced two good sized cucumbers and placed them on a platter.
I drizzled with all of the vinaigrette.
Then topped with chopped peanuts and cilantro.
Some family members added a little Sriracha to the top.
This side dish was a hit!
Double click to print as a 5x7 recipe card.
(kŏr hâi jà-rern aa-hăan!)
Bon Appetit in Thai