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Home Recipes
Appetizer & Snack

Thai Cucumber Salad

The vegetables in this crunchy, satisfying Thai Cucumber Salad can be tossed together with the tangy rice vinegar dressing a week in advance, leaving nothing more to do before serving than to scatter roasted peanuts and fresh herbs over the top.

Ingredients :

    ½ cup unseasoned rice vinegar
    2 tablespoons sugar
    Kosher salt
    1 English cucumber (12 ounces), thinly sliced (2 ½ cups)
    ½ small red onion, thinly sliced (½ cup)
    1 Thai chile, thinly sliced (seeded for less heat, if desired)
    ¼ cup roasted unsalted peanuts, roughly chopped
    ½ cup fresh herbs, such as Thai basil, mint, and cilantro, roughly chopped

Direction :

    Bring vinegar, sugar, and 1/2 teaspoon salt to a boil in a small saucepan. Reduce heat to medium and cook until mixture has consistency of syrup, about 5 minutes. Transfer to a medium bowl; let cool completely.
    Add cucumber, onion, and chile; toss to combine. Let stand until cucumbers absorb liquid, 5 minutes, then toss again. Salad can be refrigerated, covered, up to 1 week. Top with peanuts and herbs just before serving.

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681 Parkway Street, El Centro, California(CA), 92243

info@saucydelights.com

Mon - Fri: 9:00 - 19:00

+1 980 333 4817

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