Ingredients
- ½ bunch cilantro
- 1 small shallot, finely chopped
- 1 garlic clove, finely grated
- 2 Thai chiles, finely chopped
- ¼ cup tamarind concentrate
- 2 Tbsp. fresh lime juice
- 2 tsp. fish sauce
- 6 medium Persian cucumbers or 1 large English hothouse cucumber, some peel removed in thin alternating strips, halved lengthwise, thinly sliced on a diagonal
- 1 cup cherry tomatoes, halved
- Kosher salt
- Store-bought fried shallots and coarsely chopped salted dry-roasted peanuts (for serving)
- Tamarind concentrate, often labeled “concentrate cooking tamarind,” can be found at Asian and Thai markets or online. We like Tamicon Tamarind Concentrate ($7; thespicehouse.com)
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