Spicy Thai Cucumber Salad

• 3 tablespoons freshly squeezed lime juice
• 1 tablespoon palm sugar or dark brown sugar
• 2 teaspoons toasted sesame oil
• 2 teaspoons fish sauce
• 1 or 2 red peppers, thinly sliced
• 450 grams of cucumber (preferably Persian), sliced ​​0.5 cm thick
• 3-4 spring onions, both the white and green parts, thinly sliced
• Salt and pepper to taste
• 2 tablespoons coarsely chopped fresh coriander
• 4 tablespoons The Spice Club Coco & Hazel spice mix

Prepare the dressing:

• In a large bowl, combine the lime juice, sugar, sesame oil, and fish sauce. Stir well until the sugar is completely dissolved.

Combine the ingredients:

• Add the sliced ​​peppers to the dressing and mix well.
• Add the cucumber slices and chopped spring onions and gently toss everything together so that the dressing is evenly distributed.

Season to taste:

• Sprinkle The Spice Club Coco & Hazel herb mix over the salad and toss again to integrate the flavours.
• Taste and add salt to taste if necessary.

Let the flavors infuse:

• Let the salad sit for about 10-15 minutes, allowing the cucumber to absorb the flavors of the dressing.

Add fresh herbs:

• Just before serving, add the chopped cilantro. Gently toss the salad to distribute the herbs evenly.

Serve:

• Serve the salad immediately as a refreshing and spicy side dish with your favorite Thai or Asian main dishes.