thai one on

Asian inspired dishes often make the perfect weeknight meal. But I tend to struggle with what to serve on the side. This quick Thai cucumber salad seems to make just about everything it accompanies to shine.

Go ahead and make a double batch of the vinegar sugar syrup. Then just a quick chop and toss and you are ready to roll.

For the thai cucumber salad

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. 

Right before serving slice the vegetables. Slice half of an English cucumber, then cut in half to make half moons.

Thinly slice a shallot.

Chop a couple tablespoons of cilantro. 

Chop one quarte to one half of a jalapeño pepper, depending on the heat you desire.

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.

You’ll find this crisp side is excellent with chicken satay and peanut sauce or beef lettuce wraps and steamed dumplings.