Thai Marinated Cucumber Salad
This refreshing cucumber salad is a delightful blend of crunchy cucumbers, tangy rice vinegar, and a touch of heat from fresh chili. The combination of flavors results in a crisp and flavorful dish that is perfect for a light and refreshing side salad. Enjoy this salad as a complement to your favorite main dishes or as a standalone snack on a warm day.
— Constant Cookbook
Ingredients
- 2 lb. cucumbers, peeled and seeded
- 2 tsp. salt
- 2 Tbs. sugar
- 1/2 cup rice vinegar
- 4 shallots, thinly sliced
- 1 red jalapeño chili or other fresh hot red chili, seeded and julienned
- 2 Tbs. fresh cilantro leaves
Instructions
- Cut the cucumber halves crosswise into half-moons 1/4 inch thick. Place in a colander, sprinkle with 1 tsp. of the salt and toss together. Set aside to drain for 1 hour. Pat the cucumbers dry.
- In a small saucepan over medium heat, combine the sugar, the remaining 1 tsp. salt and the vinegar. Heat until the sugar and salt dissolve, about 2 minutes. Remove from the heat and let cool.
- To assemble the salad, in a large bowl, stir together the salted cucumbers, shallots and chili. Pour the vinegar mixture over the cucumbers and toss well. Garnish with the cilantro leaves. Marinate the cucumbers for at least 1 hour before serving. Serves 4 to 6.
- Adapted from <i>The Williams-Sonoma Cookbook,</i> Edited by Chuck Williams (Free Press, 2008).
Comments
No comments found.