Spicy cucumber salad

A variation of the Lao's spicy green papaya salad, I prefer cucumber over green papaya because it is more tasty and juicy.

1. Use a 'julienne' peeler to shred cucumbers into thin long strips, mix in a good pinch of salt, let it rest for 1 hour.

2. Pound in a pestle and mortar grilled shallot, garlic and chili. Mix in cherry tomatoes being cut into quarters, season with salt, fish sauce, brown sugar and lime juice to get a spicy, salty and tangy flavour.

3. Wash a handful of coriander, basil and mint, tear into small pieces. Roughly chop roasted peanuts or cashew nuts. Mix the sauce, herbs and nuts with drained cucumber.