I loved every bite of the holidays and I'm not going to look back with regret.

I am, however, not going to continue eating this way indefinitely. And this salad is why I'm not so sad about that.

Lots of us are crazy about Thai food, what with all those bright, vibrant flavors, exciting textures and the play of sweet and sour and salty happening in so many ways. And classic Thai ingredients like lemon grass, chilies and coconut milk are now popping up at grocers all over the country. It's fun to work them into your cooking.

This simple salad features crunchy cucumbers enhanced with just a bit of citrus, soy sauce and a few other Thai ingredients.

Cilantro is an herb people usually love or hate. If it's not your thing, or someone at the table doesn't like it, serve it on the side and let people add it to their own salads as they wish. You also could substitute Thai basil.

If you want to bump up the flavor even more, substitute fish sauce for half of the soy sauce. It will add a layer of delicious pungency to the dish.

Start to finish: 15 minutesServings: 42 large English cucumbers1 jalapeno pepper2 teaspoons minced shallots2 tablespoons low-sodium soy sauce2 tablespoons lime juice (freshly squeezed is best in a recipe such as this)1 teaspoon sugar2 tablespoons chopped cilantro leaves¼ cup salted cocktail peanuts, lightly crushedPeel the cucumbers, then slice them in half lengthwise. Using a teaspoon, scrape down the center of each half to remove any seeds.Slice the cumber halves crosswise into thin slices. A mandoline is best, but a knife is fine.Trim the jalapeno, slice in half lengthwise, then remove the seeds before mincing.In a large bowl, combine the jalapeno, shallots, soy sauce, lime juice and sugar, then stir to combine. Add the cucumbers and toss to combine.Transfer the mixture to a serving bowl or platter, then top with the cilantro and the peanuts.