This is a salad of contrast and balance. The sweetness of the cucumbers is sharpened by the sourness of the spicy dressing, which in turn is cooled by the refreshing mint.
Yield: 4 Servings (dressing about a cup)
1 large cucumber, sliced as thinly as possible
1 Red Onion, thinly sliced
1 carrot, grated
1 handful mint leaves
1 lemon, juice and zest
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon soy sauce
1/2 teaspoon sriracha, or your favourite hot sauce
Toss all the ingredients together in a large salad bowl until well combined. Serve immediately or let it rest for a few hours. The texture will change as the acidic lemon juice and honey in the dressing draw moisture out of the cucumber. The salad will get a bit watery and soften. That’s okay; it still tastes great. Just toss again before serving.
I often toss bean sprouts into this salad. Salted peanuts sprinkled in at the last moment are an excellent addition as well. If you’re a fan of Thai flavours, add a splash of fish sauce.