Instructions: Note: The original recipe added four Chinese sausage links (8 servings). The sausages are broiled until well browned (slightly charred), cooled and sliced thin. The salad works fine either way.

This refreshing salad is often found on Thai menus, where its a palate-soothing accompaniment to highly seasoned Thai curries and barbecue. The pleasing combination of flavors makes this salad perfect buffet fare, especially in the summertime. If theyre available, use seedless English (hothouse) cucumbers. Sometimes I like to chill the cucumber slices and prepare the dressing first, then add the sausage slices to the mixture while theyre still very hot. The contrast between the icy cucumber and piping-hot sausage gives the salad an authentic flavor.

Place the lime juice, water, the sugar, fish sauce, chili-garlic sauce, and garlic in a large bowl and whisk until the sugar is dissolved. Taste and add more water if the dressing is too tart.

Add the cucumber, onion, and sliced sausage to the dressing in the bowl and toss to coat. Arrange the salad on a platter or in a shallow bowl, garnish with the cilantro sprigs, and serve immediately.

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