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Sunday, July 3, 2016

Thai Cucumber Salad

Yet another cucumber salad, but in my book you can never have too many of them, especially this time of year.

  • ⅓ cup rice vinegar
  • 2 Tbsp  sugar
  • 1 tsp toasted sesame oil
  • ½ tsp red pepper flakes
  • salt to taste
  • 2 large cucumbers
  • 3 green onions
  • ¼ cup chopped peanuts 
  • Cilantro to garnish
  1. In a small bowl, combine the rice vinegar, sugar, sesame oil, red pepper flakes, and salt. Set the dressing aside to give it time to blend.
  2. Peel and slice the cucumber using your favorite method (see photos below for my technique). Place the sliced cucumbers in a large bowl.
  3. Chop the peanuts into smaller pieces, if desired. Slice the green onions.
  4. Add the dressing, peanuts, and green onions to the sliced cucumbers. Stir to combine. Serve immediately or refrigerate until ready to eat. Give the salad a brief stir before serving to redistribute the dressing and flavors.

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