Thai Tomato and Cucumber Salad
|English cucumber||1 (12 Inch Size)|
|Chopped fresh parsley||1⁄2 Cup (8 tbs)|
|Chopped fresh mint||1⁄2 Cup (8 tbs)|
|Chopped fresh coriander||1⁄2 Cup (8 tbs)|
|Green onions||3 , chopped|
|Spanish onion||1 , thinly sliced|
|Lemon juice||3 Tablespoon|
|Thai fish sauce||2 Tablespoon|
|Granulated sugar||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Hot pepper flakes||1 Pinch|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
Core and cut tomatoes into 1/4-inch (5 mm) thick slices.
With fork tines, score cucumber lengthwise; slice thinly.
Combine parsley, mint, coriander and green onions.
In large glass bowl, layer half each of the Spanish onion, cucumber and tomatoes, sprinkling half of the parsley mixture evenly between layers.
Repeat layers, ending with parsley mixture.
DRESSING: In small bowl, whisk together lemon juice, fish sauce, sugar, salt, garlic and hot pepper flakes until sugar has dissolved; gradually whisk in oil.
Pour over salad; marinate at room temperature for 30 minutes or in refrigerator for up to 2 hours.