Spicy Thai Cucumber Salad
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 3 English seedless cucumbers
- 1⁄4 cup white vinegar
- 1 -2 tablespoon rice vinegar
- 2 teaspoons sugar
- 1 tablespoon chili sauce, to taste (I use sriracha)
- 1⁄2 small red onion, very thinly sliced
- 1⁄2 cup cilantro, chopped
- 1 small jalapeno, diced (or other hot pepper)
- 1 tablespoon fish sauce
- 1⁄2 cup roasted unsalted peanuts, chopped
directions
- In a medium glass bowl, combine the vinegars, sugar, and sriracha. Stir until sugar is dissolved.
- If using waxed cucumbers, peel. If using the small seedless or english, you can leave the peel on. Cut the cucumber in half lengthwise. Scrape the seeds out with a spoon or end of peeler. Thinly slice the cucumbers.
- Add the cucumbers, onion, cilantro, and pepper to the vinegar. Toss to coat. Refrigerate for 30-45 minutes.
- When ready to serve, stir in the fish sauce and sprinkle with the peanuts.
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RECIPE SUBMITTED BY
Chandra M
Boulder Creek, California