Prep 15 mins
Cook 5 mins
This is an easy to make, cooling side dish for a spicy Thai meal.
- 1⁄3 cup white vinegar
- 1⁄4 cup sugar
- 1⁄4 cup water
- 1⁄4 teaspoon salt
- 1 large cucumber
- 1⁄4 cup chopped roasted peanuts
- In a small pan, combine vinegar, sugar, water and salt; cook over medium heat, stirring, until liquid boils and sugar is dissolved.
- Remove from heat and let cool to room temperature.
- Peel or score cucumber, if desired and cut lengthwise into quarters; then cut quarters crosswise into 1/8-inch-thick slices.
- Place in a serving bowl, pour marinade over cucumbers; stir to blend.
- If made ahead, cover and refrigerate for up to 2 hours.
- Top with peanuts before serving.
Good, easy and fresh-tasting. A good 'salad' to accompany sandwiches.
I found this recipe far too tangy for my liking. I didn't really expect it to taste just like the cucumbers at my favorite Thai place, but I wasn't expecting it to be quite so vinegar-ey. My BF loved them, though, and I will hang on to the recipe. Next time I think I'll only put in 1/4 cup or less of the vinegar, though. Thanks for a good base!
I used all rice vinegar but found it a bit sweet and lacking in flavor - but then I chopped a handful of fresh cilantro and half a handful of fresh mint and it was much more to my liking - very, very Thai! Had enough liquid that I probably could have accomodated a second cucumber in the mix - I would have been hard pressed to pull the claimed 4-6 servings from a single cuke.