Thai Cucumber Salad

• 2 Tablespoons Rice Vinegar
• 1 Tablespoon Fish Sauce
• 1 Tablespoon Freshly Squeezed Lime Juice
• 1 pinch Sugar (or More To Taste)
• 1 whole English Cucumber, Quartered Lengthwise And Cut Into Bite-size Chunks
• 1/2 whole Medium Bell Pepper, Stem And Seeds Removed, Sliced Into Strips
• 1/2 cups Crushed Peanuts
• 1/4 cups Finely Chopped Fresh Cilantro

1. In a small bowl, combine the vinegar, fish sauce, lime juice and sugar. Stir until the sugar dissolves.
2. Arrange the cucumbers and red peppers on a serving platter or bowl. Pour the dressing over the top and mix to coat the ingredients evenly. Top with the peanuts and cilantro. Serve cold or at room temperature.
3. To make this dish vegan, simply substitute the fish sauce for light soy sauce.
4. Adapted from Simply Thai Cooking cookbook, 2nd edition.

rice vinegar, fish sauce, freshly squeezed lime juice, sugar, cucumber, medium bell pepper, peanuts, ubc

Taken from tastykitchen.com/recipes/salads/thai-cucumber-salad-4/ (may not work)