Thai Sweet-And-Sour Cucumber Salad Recipe #288002
From Real Vegetarian Thai by Nancie McDermott. In the note it says that if you are using a nice, unwaxed cucumber to leave some of the skin on. (I never use the cilantro.) This goes well with Thai Shrimp With Coconut-Almond Rice, Recipe #287896.
by mliss29
15 min | 10 min prep
SERVES 4 -6
- 1/2 cup white vinegar
- 1/2 cup water
- 1/2 cup sugar
- 1 teaspoon salt
- 1 large cucumber (about 12 oz)
- 1/4 cup red onion, coarsely chopped
- 1/3 cup dry roasted salted peanut, finely chopped
- 3 tablespoons fresh cilantro, coarsely chopped
- fresh cilantro leaf
- In a small saucepan, combine vinegar, water, sugar, and salt and boil gently over medium heat. Stir occasionally to dissolve the sugar and salt. After about 2 minutes, when the syrup is clear and slightly thickened, remove from heat and cool to room temperature.
- Peel the cucumber and slice lengthwise in quarters. (You can remove the seeds if you want to.) Slice these strips into 1/4 inch thick triangles.
- In a bowl, combine the cucumbers, cooled vinegar mixture, onion, and cilantro and mix well.
- Use a slotted spoon to serve into individual dishes. Sprinkle servings with the chopped peanuts and cilantro leaves.
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5 stars