Thai Cucumber Salad
|Lime juice||3 Tablespoon|
|Minced garlic||1 Tablespoon|
|Chopped cilantro||1 Tablespoon (Chinese Parsley)|
|Fish sauce||3 Tablespoon|
|Sesame oil||1 Tablespoon|
|Crushed red pepper||1⁄2 Teaspoon|
|English cucumber/1 1/2 regular cucumbers, seeded if necessary and thinly sliced||1|
|Red onion||1 Small, thinly sliced|
|Red bell pepper||1⁄2 , seeded and cut into matchstick pieces|
|Small cooked shrimp||1⁄4 Pound|
|Toasted sesame seeds/Chopped toasted nuts||1 Tablespoon|
Combine the dressing ingredients in a small bowl and let stand 30 minutes.
Combine the cucumber, onion, bell pepper, and shrimp in a large bowl.
Both the salad and the dressing may be prepared up to 4 hours ahead and refrigerated, but do not combine until just before serving.
Pour the dressing over the salad and toss well.
Sprinkle with sesame seeds or chopped nuts if desired.