Lao Cucumber and Peanut Salad

Ingredients

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• Cucumber Cucumber 1 1
• Red Onion Red Onion 1 1
• Ginger Root Ginger Root 1cm 1cm
• Roasted Peanuts Roasted Peanuts 50g 1/3 cup
• Fresh Cilantro Fresh Coriander handful handful
• Lime Lime 2 2
• Red Chilies Red Chillies 2 2
• Dark Soy Sauce Dark Soy Sauce 4 tbsp 4 tbsp
• Nori Seaweed Nori Seaweed 3 sheets 3 sheets
• Brown Sugar Brown Sugar 2 tsp 2 tsp

Instructions

1. 1.Peel the cucumber with a potato peeler. Cut it longitudinally and remove the kernels with a teaspoon (like you would do with a melon). Now cut them (vertically) into 1 cm thick slices – they will have kind of like a half moon or C shape.
2. 2.Cut the onion into small dices and put them in a bowl together with the cucumber. Add the chilies, soy sauce, sugar, juice of 2 squeezed limes, ginger and seaweed to a blender and blend for 5 min.
3. 3.Add this mix to the vegetables and stir well.
4. 4.Take the peanuts and put into a freezer bag. Take a wooden hammer and hit the peanuts until broken in smaller pieces. Add those and the coriander (cilantro) to the salad and mix together.
5. 5.Typically goes well with sesame tofu and jasmin rice.

Nutritional Information

• Calories:
  247
• Fat:
  13g
• Sodium:
  130mg
• Carbs:
  27g
• Sugar:
  13g
• Protein:
  9g