Shea and I went out for two heavy but delicious meals yesterday; first we went to Curry Leaf for an Indian buffet for lunch and then we went to Ray's the Third for hamburgers and milkshakes. We knew that we needed to cut back a little bit today in order to make up for it, so we planned on making this light and refreshing salad.

This salad reminds me of papaya salads that I like to make; shea said he also frequently gets this type of cucumber salad at Thai restaurants. This was a fantastic meal; it was light, savory, tangy, and very filling.

Thai Cucumber Salad with Peanuts

Courtesy of Food and Wine at http://www.foodandwine.com/recipes/thai-cucumber-salad-with-peanuts

1. 1/4 cup fresh lime juice
2. 1 tablespoon fish sauce
3. 1 tablespoon sugar
4. 2 Thai chiles, thinly sliced
5. 1 small garlic clove, finely grated
6. 2 tablespoons canola oil
7. 3 English cucumbers—halved lengthwise, seeded and sliced crosswise 1/4 inch thick
8. 1 cup packed cilantro, chopped
9. 1/2 cup salted roasted peanuts
10. 1/2 small red onion, very thinly sliced
11. Kosher salt

1. In a small bowl, whisk the lime juice with the fish sauce, sugar, chiles, garlic and oil. In a large bowl, toss the cucumbers, cilantro, peanuts and onion. Add the dressing and toss to coat. Season with salt and serve right away.