Thai Cucumber and Lettuce Salad
For the dressing-
1 tsp vinegar,
1 tbsp fish sauce,
2 red chillies; deseeded and thinly sliced,
1/2 tsp demarara sugar; powdered,
Salt to taste.
For the salad-
1 cucumber; thinly sliced vertically, (use a peeler)
15 leaves of iceberg lettuce; shredded,
1/2 cup bean sprouts,
1/2 cup chopped coriander leaves,
Few sprigs of mint leaves; chopped.
Mix together all the ingredients of the dressing in a bowl and beat together until the sugar is dissolved.
Combine all the vegetables in the salad into a large salad bowl and then pour the dressing over it. Toss and serve immediately.
If you have time in between preparing and serving the salad (for instance at the time of a party) prepare the dressing and keep in the refrigerator. Arrange the vegetables (except cucumber) in the salad bowl and refrigerate it too. Peel the cucumber, add to the salad, pour the dressing over the salad and mix it only at the time of serving. This would keep the salad crunchy and fresh. Since cucumber starts watering add it at the end.