Thai Cucumber Salad (v)

Every good Thai dish deserves something refreshing, cleansing and tasty to compliment it. And this delicious cucumber salad does just what it should. There’s a sour hit from the vinegar but this is tempered with the syrup that sits alongside it. If you don’t like your chillies to kick a HUGE punch, then let the salad sit for a while to reduce the fearsome heat. My mouth went numb when I ate this, but that was the idea so it was all good. Sooooooo gooooooooood!

For 2-3 servings you need:
Salad:
1 whole cucumber. cut into quarters, lengthwise, and deseeded, then cut into chunks
1 red onion, chopped
2 inch piece of ginger, julienned
2 large handfuls coriander, roughly chopped
3-4 bird’s eye chillies, sliced finely

Dressing:
3 tbsp white wine vinegar
3 tbsp caster sugar
4 tbsp water
pinch salt

Bring the dressing ingredients to the boil and simmer till the sugar has disolved. Leave to cool. Combine all the salad ingredients in a bowl and pour over the dressing. Allow to infuse. Eat. Wonder that you could create something so healthy and delicious and easy. Feel smug.

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