Side Salads

Sometimes all I want is a side salad. Not a full entree like a Cobb or Nicoise. Just a side salad. It's there when you need a quick bite, and then it's gone. Some side salads can act as entrees if they are dressed up with a lot of extras, but mostly they don't have much potential for anything else.

My tangy cucumber salad is refreshing on a hot summer's day (not that we've had any of those!) yet has a lingering heat.



Spicy Cucumber Salad (Adapted from Cooking Light)

1 tablespoon sugar
1 tablespoon fish sauce
2 tablespoons fresh lime juice
1/4 teaspoon sambal oelek (chili paste), or red pepper flakes (to taste)
2 cups thinly sliced, peeled and seeded, cucumber (about 1 medium/large cucumber)
Chopped peanuts of cashews (optional)

1. In a medium bowl, combine the sugar, fish sauce, lime juice and chili paste and whisk until the sugar is dissolved. Add the cucumber and stir to coat. Serve immediately topped with the nuts, if desired. Serves two. As a side salad.

*Note: Add julienned red pepper or carrot or thinly sliced red onion or sugar snap peas for more color and crunch.

**Note: The dressing can be made in advance, but don't toss with the cucumbers until just before serving, otherwise they may become overly limp and watery.