Lao Salad with Cucumber
This Lao salad with cucumber was the first dish my Laotian sister-in-law made for us on a summer day at the lake house, and it quickly became a favorite. It’s a perfect side dish that rarely makes it to the dinner table. It pairs well with Thai pork, chicken, or sticky rice.
Lao Salad with Cucumber
Equipment
- grater
- knife
- colander
Ingredients
- 2 cucumbers grated into strips
- 1-2 serrano or jalapeño peppers seeded & chopped
- 2 shallots or 1 small onion chopped
- ½ C cherry tomatoes cut into quarters
- ¼ C cilantro rough chopped
Dressing
- ¼ C fresh lime juice
- 2-3 T fish sauce
- 1-2 T Siracha
- 2 T Sweet Chili Sauce
Instructions
- Peel cucumbers. Using a grater, spiralizer, or if you have mad knife skills like my sister-in-law, cut them into matchstick sized strips. Discard the seeds. Place in a colander on top of a few paper towels or cheese cloth and squeeze out the excess juice. Place the cucumbers into a medium mixing bowl.
- Add the next 4 ingredients into the bowl with the cucumbers
Dressing
- Whisk together the lime juice, fish sauce, siracha, and sweet chili sauce and pour it over the salad. ** I double the dressing and keep it in the fridge. It goes great with Thai Beef Salad and Sticky Rice.**
