Thai-style Cucumber Salad

¼ cup tamarind juice

1 tablespoon chopped fresh cilantro

1 tablespoon chopped peanuts

1 tablespoon rice vinegar

1 ½ teaspoons brown sugar

1 teaspoon fish sauce

¾ teaspoon red pepper flakes

1 teaspoon toasted Asian sesame oil

¾ teaspoon minced fresh ginger root

1 cucumber, thinly sliced

Whisk together the tamarind juice, cilantro, peanuts, rice vinegar, brown sugar, fish sauce, red pepper flakes, sesame oil, and ginger in a large bowl. Stir in the cucumber. Cover and refrigerate for 10 minutes before serving.