Thai Cucumber Salad
Crisp cucumbers tossed with a sweet and tangy vinaigrette topped with fresh herbs and roasted peanuts!
Servings: 4
Equipment
- Mandoline [affiliate]
- Pampered Chef Food Chopper [affiliate]
Ingredients
- 1/2 c. rice vinegar
- 2 T. granulated sugar
- 1/2 tsp. salt
- 1 pinch red pepper flakes optional, but recommended
- 1 lg. English or Persian cucumber scored and thinly sliced
- 1 tsp. salt
- 1/4 sm. red onion thinly sliced
- 1/4 c. cilantro or Thai basil roughly chopped
- 1/4 c. roasted peanuts roughly chopped
Instructions
- In a small saucepan, combine rice vinegar, sugar, 1/2 teaspoon salt and red pepper flakes over medium heat, stirring until the sugar is dissolved, about 1-2 minutes. Remove from heat and allow to cool completely.
- Using the tines of a fork, score the cucumber lengthwise.
- Using a mandolin, thinly slice the cucumber into 1/4-inch circles.
- Place the cucumber slices in a strainer and toss with 1 tsp. salt. Let stand 10 minutes to allow the cucumbers to release excess water. Use a paper towel to blot the cucumber slices dry.
- Place cucumbers and red onions in a large bowl. Pour the cooled rice vinegar mixture over the top. Cover and refrigerate for at least 30 minutes or up to 24 hours.
- Just before serving, transfer the salad to a serving bowl or platter. Top with cilantro and peanuts and enjoy!
Notes
Recipe can easily be doubled even tripled.
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