Thai Cucumber Salad

Chicagoland Chef du Jour's Note:

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. Updated: 7/2011

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 1/2 cup sugar, sub. splenda
• 1/2 cup rice wine vinegar, sub red wine vinegar
• 1/4 cup water
• 1 tablespoon taste of thai chili-garlic sauce
• 1 teaspoon salt
• 1 -2 English cucumber, unpeeled slice thin
• 1/4 cup red onion, sliced thin

garnish

• 3 tablespoons chopped cilantro
• 3 tablespoons chopped peanuts

Directions:

1. In a saucepan: combine sugar, vinegar, water, chili pepper sauce and salt. Stir, cook over med. heat until sugar dissolved.
2. Pour warm mixture over prepared cucumbers, onions and cilantro.
3. Refrigerate until ready to eat. At least one hour cooling is best. Longer works too.
4. Just before serving, sprinkle with additional cilantro & peanuts if using.
5. I doubled the amount of cucumber but did not double the vinegar - sugar marinade.

Reviews

[I luv grubs]

thank you for posting this recipe. my husband and i always order an extra helping at our favorite thai restaurant. i have tried other recipes but they were always missing something. it was the thai chili garlic sauce. this recipe is delicious. thanks again!!!!!