Wake-Up-Your-Mouth Thai Cucumber Salad

Ingredients

• 2 European cucumbers or 4 fresh garden cucumbers or mini Persian cucumbers
• 1/2 cup chopped or sliced fresh mint, measure after chopping
• 1/4 cup chopped peanuts
• Salt and pepper to taste
• 1/4 cup fresh lime juice
• 1 1/2 T Fish Sauce
• 1 1/2 T Stevia In the Raw Granulated Sweetener, Splenda, or sweetener of your choice, or use sugar
• 1 tsp. green Tabasco sauce
• 1 1/2 tsp. garlic puree

Directions

1. Trim the cucumbers at both ends, then peel them in alternating narrow bands so some of the skin remains. Slice each cucumber in half the long way, then cut the halves into 1/2 inch pieces.
2. Rinse the mint, dry it thoroughly, and either chop it roughly or cut it into chiffonade. Chop the peanuts into coarse pieces.
3. Stir together the dressing ingredients.
4. Put the cucumbers and mint in a plastic bowl. Add the dressing and toss just enough to coat everything well.
5. Transfer the salad to a serving bowl, then add salt and pepper if you want them.
6. Scatter the chopped peanuts over the top and serve right away.
7. This salad is not a great keeper, since the mint can take over the flavor after a night in the refrigerator. Make only what you plan to eat immediately. If you want to prep a bit ahead, the cucumbers, mint and dressing can be prepared and chilled for a few hours, but wait to combine the salad until just before serving.