thai cucumber salad


Categories: Salads and Dressings, Veggies and Sides, Posted by Sandy Bergsten

Ingredients

For the vinegar syrup:

3 tablespoons granulated sugar

3 tablespoons white vinegar

1 tablespoon water

¼ teaspoon kosher salt

For the salad:

½ English cucumber, sliced then cut in half to make half moons

1 shallot, thinly sliced

½ jalapeno pepper, seeds and ribs removed then chopped

1 ½ tablespoons cilantro, chopped

 

Directions:

In a small pan stir together three tablespoons sugar, three tablespoons white vinegar, one tablespoons water, and a quarter teaspoon kosher salt. Bring to a boil. Once the sugar is dissolved, continue boiling for one more minute. Remove from the heat and let come to room temperature. The syrup can be made and covered and refrigerated several days ahead of time. (The syrup can easily be doubled or tripled.)

Right before serving slice the vegetables. Place in a non-reactive bowl and toss. Pour all or some of the room temperature syrup over the vegetables, toss again. Add a pinch of kosher salt if needed.

Serve right away, as the cucumbers will begin to release their water and can make the vegetables bitter over time.

Serves 2

Note: excellent with chicken satay and peanut sauce, beef lettuce wraps, or steamed dumplings.

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