Summary

Ingredients

• 1 large cucumber (s)
• 1 large carrot (s)
• 1 onion (s), red (or 2 shallots)
• 2 chilli pepper (s), green
• 1 stalk coriander
• 1 stalk mint
• 1 lime (s), (untreated)
• 3 tablespoon oil, soybean oil (alternatively sunflower oil)
• 6 tablespoon vinegar, (white wine vinegar)
• 100 g peanuts, unsalted
• some coriander greens and mint leaves for garnish

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Instructions

1. Halve the cucumber lengthways, remove the seeds with a spoon. Peel the carrots and red onion. Plan or cut everything into thin slices or rings.
2. Core the chili peppers and cut into thin rings. Pluck the herb leaves and chop.
3. Arrange the cucumber, carrots and onions on plates.
4. For the dressing, peel the lime peel thinly with a knife and cut into fine strips.
5. Roast the peanuts in a pan without fat, let cool and sprinkle over the salad.
6. Mix the soybean oil, white wine vinegar, 2 tablespoon lime juice, sugar, salt, chillies and chopped herbs and drizzle over the salad. Garnish with lime strips and herb leaves.