Total Time
20mins
Prep 15 mins
Cook 5 mins

This is an easy to make, cooling side dish for a spicy Thai meal.

Ingredients Nutrition

Directions

  1. In a small pan, combine vinegar, sugar, water and salt; cook over medium heat, stirring, until liquid boils and sugar is dissolved.
  2. Remove from heat and let cool to room temperature.
  3. Peel or score cucumber, if desired and cut lengthwise into quarters; then cut quarters crosswise into 1/8-inch-thick slices.
  4. Place in a serving bowl, pour marinade over cucumbers; stir to blend.
  5. If made ahead, cover and refrigerate for up to 2 hours.
  6. Top with peanuts before serving.

Reviews

(4)
Most Helpful

Good, easy and fresh-tasting. A good 'salad' to accompany sandwiches.

evelyn/athens October 10, 2003

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!

Anjelphyre February 12, 2008

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.

Kelly4 December 18, 2004

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