Prepare the Cucumbers: Wash and dry the cucumbers. You can peel them completely, peel them in stripes for a nice pattern, or leave the skin on for extra texture and colour. Slice them into thin rounds, about 3-4mm thick.

Salt the Cucumbers: Place the sliced cucumbers and the thinly sliced red onion in a colander set over a bowl. Sprinkle with the 1 teaspoon of sea salt and toss gently to combine. Let this sit for 20-30 minutes. You will see a surprising amount of water collect in the bowl underneath.

Rinse and Dry: After the resting time, thoroughly rinse the cucumbers and onions under cold running water to remove the excess salt. This is a vital step! Then, gently pat them dry with a clean tea towel or kitchen paper. What works best for me is to bundle them in a tea towel and give them a gentle squeeze to remove as much moisture as possible.

Make the Dressing: While the cucumbers are salting, prepare the dressing. In a small bowl or a jam jar with a lid, combine the fresh lime juice, rice vinegar, fish sauce, caster sugar, and minced garlic. Whisk or shake vigorously until the sugar is completely dissolved.

Taste and Adjust: Give the dressing a taste. This is your chance to balance it to your preference. Does it need more sweetness? A little more lime for sourness? Adjust as needed before you add it to the salad.

Combine the Salad: In a large salad bowl, combine the dried cucumber and onion slices, the finely sliced red chilli, and most of the chopped coriander (save a little for garnish).

Dress and Serve: Pour the dressing over the salad and toss everything together gently until well coated. Transfer to a serving platter, sprinkle with the chopped roasted peanuts and the remaining coriander, and serve immediately for the best texture.