My husband made this one, and I like it even better than the one posted I posted some time back. From grouprecipes.com with slight revisions. Cook time includes cooking and marination.
- 1⁄2 cup sugar, sub. splenda
- 1⁄2 cup rice wine vinegar, sub red wine vinegar
- 1⁄4 cup water
- 1 tablespoon sambal oelek or 1 tablespoon thai chili-garlic sauce
- 1 teaspoon salt
- 1 -2 English cucumber, unpeeled slice thin
- 1⁄4 cup red onion, sliced thin
- 3 tablespoons chopped cilantro
- 3 tablespoons chopped peanuts, garnish, I rarely use it (optional)
- In a saucepan: combine sugar, vinegar, water, chili pepper sauce and salt. Stir, cook over low-medium heat until sugar dissolved.
- Pour warm mixture over prepared cucumbers, onions and cilantro.
- Refrigerate until ready to eat. At least one hour cooling is best. Longer works too.
- Just before serving, sprinkle with additional cilantro & peanuts if using.
- I doubled the amount of cucumber but did not double the vinegar - sugar marinade.
Wonderful recipe! I didn't realize that I was so low on rice vinegar and I only had half of the amount needed for this recipe. I made up the difference with some excellent quality champagne vinegar that I had (very similar taste profile in my opinion) in the cabinet. The salad was delicious! I made a smaller second salad for an elderly neighbor. I added only a tiny bit of sambal oelek since he prefers milder dishes. Since the second salad lacked the wonderful flavor of the sambal oelek, I add a teaspoon of fish sauce to his. That really added a lot of umami goodness to the dish so I went back and added some to the original recipe. Both salads were a hit.
What a great (and easy) accompaniment to asian flavours! I made it almost as directed but substitued 1/2 of the garlic chili sauce for a tbsp of sweet thai chili sauce. We are heat wimps. I can see me turning to this recipe many times over the summer. Thanks!
Made half a recipe for the two of us and turned out great. Just realized I forgot the cilantro and peanuts. I will have to remember that next time.