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Cool Island Cucumber Salad

Source of Recipe


From "The White Dog Café Cookbook"






List of Ingredients



• 2 whole cucumbers
  
• 1 small red onion, thinly sliced
  
• 1/2 pint cherry tomatoes, halved
  
• 1/4 cup chopped cilantro
  
• 1/4 cup fresh lime juice
  
• 1/4 cup rice wine vinegar
  
• 1 tsp chile paste
  
• 1 tsp nam pla
  
• 1 Tbsp sugar
  






Instructions



1. Peel 4 lengthwise strips off each cucumber at 1/2-inch intervals using a vegetable peeler, leaving them striped. Slice the cucumbers in half lengthwise and scoop out the seeds. Cut the halves on the bias into 1/4-inch slices.
   
   
2. Combine the sliced cucumber, onion, cherry tomatoes and cilantro in a large bowl.
   
   
3. Whisk together the lime juice, vinegar, chile paste, fish sauce and sugar in a separate bowl. Pour the dressing over the vegetables and toss well to combine. Serve immediately. This salad is best if eaten just after it is made.
   
   Serves 4