Spicy Thai Cucumber Salad |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This makes a nice accompaniment to a curry or stir fry. It can be very spicy depending on the type of chili sauce and pepper/chili used, so taste often if you are sensitive to hot foods. I like to use the seedless cukes that are about 5-6 long, but any cuke will work (preferably not waxed). The ingredient database did not have the type of cuke I use, so get about 15 of thin cucumber. Time includes 45 minutes marinating. Ingredients:
3 english seedless cucumbers |
1/4 cup white vinegar |
1 -2 tablespoon rice vinegar |
2 teaspoons sugar |
1 tablespoon chili sauce, to taste (i use sriracha) |
1/2 small red onion, very thinly sliced |
1/2 cup cilantro, chopped |
1 small jalapeno, diced (or other hot pepper) |
1 tablespoon fish sauce |
1/2 cup roasted unsalted peanuts, chopped |
Directions:
1. In a medium glass bowl, combine the vinegars, sugar, and sriracha. Stir until sugar is dissolved.
2. If using waxed cucumbers, peel. If using the small seedless or english, you can leave the peel on. Cut the cucumber in half lengthwise. Scrape the seeds out with a spoon or end of peeler. Thinly slice the cucumbers.
3. Add the cucumbers, onion, cilantro, and pepper to the vinegar. Toss to coat. Refrigerate for 30-45 minutes.
4. When ready to serve, stir in the fish sauce and sprinkle with the peanuts.
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