Cucumber Salad with Lemongrass

- ½ cup white vinegar
- 1 Thai chili, very finely minced
- 1 garlic clove, very finely minced
- 2 stalks lemongrass
- 3 cups thinly sliced cucumber
- 1 cup bean sprouts
- 1 cup cubed tart apple (such as Granny Smith)
- ½ cup shredded carrot
- ¼ cup minced mint
- ¼ cup minced parsley
- 1 tablespoon fish sauce
- 1 tablespoon vegetable oil
Instructions:
The cucumber and apple in this salad yield a great contrast of flavors.
- In a small saucepan, combine the vinegar, chili, and garlic. Bring the mixture to a boil. Cover the pan, remove it from the heat, and let cool.
- Trim and finely chop 1 lemongrass stalk. Place it in a small saucepan with ½ cup of water, cover, and bring to a boil. Turn off heat and let cool.
- Trim the remaining lemongrass stalk, peel off the tough outer layers, and finely mince the white portion of the tender stalk within. Reserve approximately 1 tablespoon.
- Combine the cucumber, bean sprouts, apple, carrot, mint, and parsley in a large mixing bowl. In a small bowl combine the fish sauce, oil, minced lemongrass, the vinegar mixture, and the lemongrass water.
- Toss the vegetables with the lemongrass vinaigrette to taste.