This vegan Thai-inspired salad is a good example of multi-ethnic global cuisine. The delicate, clean-tasting cucumbers make a nice foil to the pungent lemon grass and chilies in the salad.

Thai Cucumber Salad

Curry and Lemon Grass Dressing

125 ml ( 1/2 cup) brown rice vinegar

10 ml (2 tsp) sugar

5 ml (1 tsp) curry powder

1 large clove garlic, minced (1 ml/ 1/4 tsp)

2 stalks lemon grass, white part only, minced

2 ml ( 1/2 tsp) salt

In a bowl, combine brown rice vinegar, sugar, curry powder, garlic, lemon grass and salt.

The Salad

1 kg (2 lb) cucumbers (about 6 medium), peeled, seeded and thinly sliced

1 jalapeno pepper, seeded and minced

3 scallions, sliced thinly and diagonally

50 ml ( 1/4 cup) minced fresh cilantro

50 ml ( 1/4 cup) dry roasted peanuts

In a large bowl, combine cucumbers, jalapeno, scallions and cilantro and marinate with dressing for 15 to 20 minutes before serving. Roughly chop peanuts and sprinkle over top of salad just before serving.

Makes 8 servings.

Nutritional information per serving: 100 calories, 7 g fat, 4 g protein, 8 g carbohydrates, 120 mg sodium.

Source: “The Whole Foods Market Cookbook” by Steve Petusevsky and the Whole Foods Market Team members (Potter).

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