Chinese Sausage Thai Style

• 1 large cucumber
• 1/2 large red onion
• 1/4 cup fresh coriander leaves
• 2 tablespoons fresh basil leaves, chopped coarse
• 1 tablespoon fresh mint leaves, chopped coarse
• 4 scallions, cut into 1/4-inch lengths
• 8 links Chinese sausage (available in Oriental markets)
• 1/4 cup fish sauce (nam pla or nuoc mam, available in Oriental markets)
• 1/4 cup lime juice
• 1 large clove garlic, minced
• 1/4 teaspoon red pepper flakes, or as desired

1. Peel the cucumber, cut it in half lengthwise, scrape out the seeds and cut the halves crosswise into 1/8-inch-thick slices.
2. Cut the red onion lengthwise into slivers.
3. In a large bowl, toss the cucumber and onion slices together with the coriander, basil, mint and scallions and reserve.
4. Put sausage links in a skillet with 1/4 cup water and saute until the water has evaporated and the sausages are lightly browned.
5. Do not let them become hard or dry.
6. Remove sausages, cut diagonally into 1/8-inch-thick slices and keep warm.
7. Remove skillet from stove and add fish sauce, lime juice, garlic and red pepper and mix together.
8. Add sausages and fish sauce dressing to the bowl of greens and toss to mix well.
9. Serve on warm plates with plain white rice in serving bowls.

cucumber, red onion, fresh coriander leaves, fresh basil, mint, scallions, links chinese sausage, fish sauce, lime juice, clove garlic, red pepper

Taken from cooking.nytimes.com/recipes/2013 (may not work)