Thai Cucumber Salad

Instructions

In a small mixing bowl, combine the rice vinegar, fish sauce, lime juice, and canola oil. Add in the honey, red pepper flakes, and sugar. Whisk until the mixture is well blended and emulsified. Using a mandolin slicer (or sharp knife), slice the cucumber into thin strips. Thinly slice the red onion and scallions. In a large bowl, combine the sliced cucumber, red onion, and scallions. Pour the dressing over the vegetables and toss gently until everything is evenly coated. Let the salad chill in the fridge for 15 minutes to allow the flavors to meld. Serve cold.

• English cucumber Notes: 1
• red onion Notes: thinly sliced
• scallions Notes: 2, sliced
• canola oil Notes: 2 tablespoons
• fish sauce Notes: 2 tablespoons
• rice vinegar Notes: 2 tablespoons
• honey Notes: 1 tablespoon
• Juice of 1 lime
• sugar
• red pepper flakes Notes: 1 teaspoon