Cucumber-Peanut Salad

I normally use nam phrik phao, a Thai roasted chili paste, as a condiment for rice and noodles but I thought I would try to do something interesting with it by using it as an ingredient for a dressing. In order to come up with a salad idea that would compliment the dressing, I started thinking about the flavors and key ingredients in Thai cuisine.

This salad is made with cucumbers, red onions, peanuts, some chopped cilantro, and of course, the Thai chili paste dressing.

The nutty warmth of the dressing’s toasted sesame oil pairs nicely with the salty harshness of the fish sauce and the sweet heat from the nam phrik phao.

For 2 - 3 servings:

• 2 tbsp. lemon juice
• 1 tbsp. Thai fish sauce
• 1 tbsp. nam phrik phao
• 1 garlic clove, minced
• 1 tsp. toasted sesame oil
• 2 English cucumbers, halved lengthwise and sliced crosswise
• 1 c. chopped cilantro, lightly packed
• 1/2 c. salted roasted peanuts
• 1/2 red onion, thinly sliced
• 1/8 tsp. salt

Stir together lemon juice, fish sauce, nam phrik phao, minced garlic, and toasted sesame oil to make a dressing. Put cucumber, cilantro, peanuts, and onion in a mixing bowl. Drizzle dressing on the salad; Toss to combine. Finish with salt but adding more, if necessary, to taste.