Spicy Thai Cucumber Salad

"This makes a nice accompaniment to a curry or stir fry. It can be very spicy depending on the type of chili sauce and pepper/chili used, so taste often if you are sensitive to hot foods. I like to use the seedless cukes that are about 5-6" long, but any cuke will work (preferably not waxed). The ingredient database did not have the type of cuke I use, so get about 15" of thin cucumber. Time includes 45 minutes marinating."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 10mins
Ingredients:
10
Serves:
4-6
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes