2organic cucumbersunpeeled (if using regular cucumbers, do peel them), cubed
1shallotminced
2green onionssliced thin
¼cupred bell peppercubed
¼cupcarrotsdiced or julienned
½cuporanges or grapefruitcubed (optional)
1teaspoonred pepper flakes(add more or less depending on how much heat you like)
½cupfresh cilantrochopped
¼cuppeanutsroughly chopped
Dressing:
2Tablespoonsfish sauce
1Tablespoonsoy sauceor Tamari for gluten-free
1teaspoonminced garlic
1teaspoonsugar
¼teaspooncayenne pepper
Instructions
Mix all salad ingredients together except for ¼ cup cilantro and peanuts.
Whisk all dressing ingredients until the sugar is well incorporated.
Pour about half of the dressing over the salad and toss to coat. Serve the remaining dressing on the side.
Garnish with peanuts and remaining cilantro.
Notes
HOW TO STOREStore any remaining dressing and vegetables in separate airtight containers in the refrigerator. The dressing will last about 2 weeks and the vegetables about 3-4 days.