Ingredients:

• 2 medium to large cucumbers (if using organic, you can leave the skin on; otherwise, slice off the skin)
• 1 shallot, minced (OR substitute 2 cloves garlic, minced)
• 2 green onions, sliced
• handful of fresh basil leaves, torn into small pieces
• 1 fresh red chilli, de-seeded and minced (OR if you prefer a milder salad, substitute 1/2 diced red bell pepper)
• handful of fresh coriander leaves, roughly chopped
• DRESSING:
• 2 Tbsp. fish sauce OR vegetarian fish sauce (available by the bottle at Asian food stores)
• juice of 1/2 lime
• 1/2 tsp. shrimp paste (available by the jar at Asian food stores) – Vegetarians substitute 1 Tbsp. more veg. fish sauce
• 1 Tbsp. soy sauce or tamari
• optional: 1/4 to 1/2 tsp. dried chilli flakes
• optional: 1/2 tsp. sugar (to taste)

Directions:

1. Slice your cucumber into nice moderately thick slices(see picture). *note, slicing too thin may leave you with a watery mushy salad.
2. Add the shallot (or garlic), green onion, chilli, basil, and coriander to the cucumber. Toss to combine.
3. To make the dressing, stir together the dressing ingredients in a cup. Taste-test the dressing for salt and sweetness/sourness, adding a little sugar if needed. If too salty, add more lime juice.(Note that it will taste strong now, but milder once it is on the salad).
4. Pour the dressing over the salad and gently toss.
5. Serve immediately, or cover and refrigerate for up to several hours.*

*Cucumber Salad Tip: Note that the longer this salad sits, the more liquid will gather at the bottom of the bowl or plate (some of this is juice from the cucumber – the rest is the dressing). If you want to make it ahead of time, just be sure to re-toss the salad before serving, then discard the leftover liquid. OR, better still, keep the salad and dressing in separate containers until ready to eat. Then just toss and serve.