1 tablespoon fish sauce
2 tablespoons fresh lime juice
1 tablespoons rice wine vinegar (if you don’t have rice wine vinegar, substitute 1 tablespoon more of lime juice)
1 clove garlic finely grated
2 teaspoons sugar
1 teaspoon lime zest
1⁄2-1 small jalapeño, seeded and minced
1 cucumber seeded cut into ¼ thick half-rounds
4 tablespoons red bell pepper coarsely chopped (optional)
1 medium carrot peeled and julienned (or sliced diagonally into thin slices)
thinly sliced red onion for garnish, or two tablespoons chopped red onion tossed in the salad with dressing (optional)
1/3 cup chopped cilantro
1⁄4 cup dry roasted peanuts, chopped

Whisk the first 7 ingredients (fish sauce through jalapeño) in a large bowl.
Cut off the ends of the cucumber and slice in half lengthwise. Use a small spoon to scoop out the seeds. Peel the cucumber halves and cut each half into ¼ inch half-rounds; toss in the dressing.
Add the chopped red pepper to the dressing and toss.
Peel the carrot and trim off the ends. Julienne or slice the carrot diagonally into thin slices; toss with the rest of the salad.
Either chop the red onion and add to the salad and dressing, or alternatively, cut a red onion lengthwise in half and then in half again horizontally. Cut very thin slices off the onion for a garnish.
Set aside the dressed salad for about an hour, stirring occasionally; refrigerate if marinating for longer than 2 hours.
Transfer to a serving bowl, or plate individually. (Optional presentation: place a leaf of lettuce on individual plates and top with the Thai salad, or toss the Thai salad with crisp baby green leaf lettuce and drizzle with leftover dressing.)
Sprinkle with cilantro and peanuts.