Sunday, February 6, 2011

Thai Cucumber Salad

  • 1/2 c sugar
  • 1/2 c rice wine vinegar
  • 1/4 c water
  • 1 T Taste of Thai Garlic Chili Pepper Sauce
  • 1 t salt
  • 2-3 cucumbers peeled and sliced thin
  • 1/4 c sliced red onion
  • garnish: chopped cilantro and chopped peanuts
  1. In a small saucepan, combine the sugar, vinegar, water, chili pepper sauce and salt.  Stir, cook over medium heat until sugar is dissolved.
  2. Add cucumbers to onion in an appropriately sized dish that will allow all the cucumber mixture to be covered with the marinade.
  3. Pour vinegar mixture over the vegetables and let marinate for 30 minutes.
  4. You can either serve with a slotted spoon to remove from marinade (what I do) or serve in small bowls with the marinade.
  5. Just before serving, sprinkle with cilantro and peanuts.
We love this recipe, although it does has some kick.  You can either use less chili pepper sauce or strain out the chili peppers/seeds when you pour the vinegar on the cucumbers to lessen the spice.  I strain the marinade for Emma's cucumbers, but she absolutely loves this salad!  You can also put cucumbers and onions in a tupperware with a good-sealing lid and shake marinade around if you don't have a shallow dish.

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