Wednesday, June 17, 2009

Thai Bell Pepper, Cuke & Peanut Salad

1 Tbs sugar,
1 Tbs Thai fish sauce (or soy sauce, but fish sauce is better)
3 Tbs fresh lime juice
1/4 tsp crushed red pepper (or more)

2C peeled, seeded cucumber, sliced
1C red bell pepper strips
1C julienne cut carrots
1/2C vertically sliced red onion
2 Tbs chopped fresh mint (optional)
2 Tbs coarsely chopped peanuts

Combine dressing ingredients & stir with a whisk. Combine salad ingredients. Drizzle the dressing over it, tossing gently to coat. Sprinkle with peanuts.

This is a wonderful, fresh combination of sweet and salty and hot. A great summer salad from Cooking Light. I love this salad; I rarely have leftovers.

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