Ingredients
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1 cup
(loose packed) fresh cilantro leaves and stems, roughly chopped
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2 tablespoons
fresh lime juice
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1 tablespoon
fish sauce
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1 tablespoon
canola oil
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2
Thai chiles, roughly chopped (can add more depending on heat preference)
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1
large garlic clove
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1 teaspoon
brown sugar
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1/2 cup
roasted peanuts
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2 cups
thinly sliced cucumbers
Directions
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Combine the cilantro, lime juice, fish sauce, canola oil, chiles, garlic, and brown sugar in a food processor, and process until finely chopped and well combined.
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Add the peanuts, and pulse until peanuts are chopped fine, about 20 seconds. Mix peanut mixture with sliced cucumbers and serve. Leftover cucumbers can be stored in a sealed container in the refrigerator for several days.
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