Thai Cucumber Salad

1 1/2 tablespoons fresh lime juice

1 1/2 tablespoons rice wine vinegar

1 tablespoon canola oil

1 clove garlic, minced

1 teaspoon brown sugar

1 teaspoon lime zest

1/2-1 small jalapenos, seeded and minced

1 seedless cucumber

1 small red bell pepper

1 medium carrot

1/2 small red onions

1-2 tablespoons chopped cilantro (optional)

1/4 cup dry roasted peanuts, chopped

salt and pepper

 

 

  Whisk the first 7 ingredients
(lime juice through jalapeno) in a large bowl. 

Season with salt and pepper. 

Trim the ends from the cucumber. 

Split lengthwise in half. 

Slice very thinly. 

Toss into the dressing. 

Halve the red pepper vertically,
core and remove seeds and white membranes. 

Slice the pepper, horizontally, into very thin strips.

 Add to the dressing and toss.

Peel the carrot and trim off ends.

Slice diagonally into very thin slices.

Add to the rest of the salad.

Peel the onion and cut in half horizontally

Then slice vertically into very thin strips.

Add these to the bowl
and toss everything together until well mixed.

Set aside for at least one hour,
stirring occasionally
(this can be marinated for up to 8 hours,
but refrigerate if marinating
for longer than 2 hours).