Thai Cucumber Salad

READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup sugar, sub. splenda
  • 12
    cup rice wine vinegar, sub red wine vinegar
  • 14
    cup water
  • 1
    tablespoon sambal oelek or 1 tablespoon thai chili-garlic sauce
  • 1
    teaspoon salt
  • 1 -2
    English cucumber, unpeeled slice thin
  • 14
    cup red onion, sliced thin
  • 3
    tablespoons chopped cilantro
  • 3
    tablespoons chopped peanuts, garnish, I rarely use it (optional)
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DIRECTIONS

  • 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.
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