Ingredients

Scale

For the dressing:

1 large clove of garlic, chopped fine
1/2 Tablespoon freshly grated ginger
1 Tablespoon fish sauce
1 Tablespoon Thai curry paste (red or green)
4 Tablespoons rice vinegar
2 Tablespoons agave or honey
Finely chopped jalapeno and/or sriracha (optional … to taste)
1/2 teaspoon sesame oil

For the salad:

5 cups English (burp-less) cucumbers, sliced & halved
1/2 of a red onion, chopped fine
1/2 of a bell pepper, chopped fine
2 – 4 Tablespoons fresh cilantro and/or basil leaves

For garnish: toasted sesame seeds, chopped cashews or peanuts, & fresh cilantro or basil leaves

Instructions

In a small bowl, whisk together the garlic, ginger, fish sauce, Thai curry paste, vinegar and agave or honey. Stir in jalapeno and/or sriracha (I used 1/2 a jalapeno and 1/2 teaspoon Sriracha.)
In a small stream, while whisking briskly, drizzle the sesame oil into the dressing. Set the dressing aside while you prep the salad.
Slice the cucumbers, then chop the slices in half to make a half-moon shape. Gently toss the cucumbers with the chopped onion and bell pepper and cilantro and/or basil in a bowl. Toss with the dressing, then sprinkle with toasted sesame seeds and/or chopped roasted cashews or peanuts. Garnish with a fresh sprig of cilantro or basil and serve.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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