Thai Cucumber Salad

Ingredients

• 1 tbsp soy sauce
• 4 tbsp Rice vinegar
• 2 tsp Thai fish sauce
• 2 tsp sesame oil
• 2 tbsp Raw cane sugar
• 1 red peppercorn
• 1 kg cucumber (about 2 cucumbers)
• Salt
• 0.5 bunch Thai basil
• 3 stems mint
• 50 g roasted peanut kernels

Instructions

1. 1.

   Whisk soy sauce, rice vinegar, fish sauce, sesame oil and sugar in a bowl.

2. 2.

   Halve the peppercorn lengthwise, deseed, wash and chop. Add to the vinegar mixture.

3. 3.

   Wash cucumbers, halve lengthwise and scrape out the seeds.

4. 4.

   Slice cucumbers into thin half moons, lightly salt and let drain in a sieve for 10 minutes.

5. 5.

   Drain the cucumbers, mix with the sauce and let marinate for 15 minutes.

6. 6.

   Meanwhile wash basil and mint, shake dry, pluck leaves and cut into fine strips.

7. 7.

   Finely chop the peanuts. Fold peanuts and herbs into the cucumber salad just before serving.