Thai Cucumber Salad
Thai food is famously spicy and this salad is no exception. You can control the heat by the amount you add, but this salad can pack a punch. With the sugar and tangy rice vinegar this salad goes great with the sweet/salty/hot of BBQ pork. I adapted this recipe from Amazing Ribs.
Thai Cucumber Salad
Ingredients
- 4 Tbsp Sugar
- ½ tsp Kosher salt
- ½ cup plain rice vinegar
- ½ cup cold water
- 1 cucumber about 12-15 oz
- 2 large green onions pearl onions, or 1/4 white onion, thinly sliced
- 1 medium jalapeno pepper thinly sliced
- 1 Tbsp Thai basil leaves sliced thin
- 1-2 Tbsp of peanut oil to add some body
- 2-4 drops of sesame oil for flavor
- Red pepper flakes to taste for color and spice
- Chopped peanuts over the top as a garnish just before serving
Instructions
- Combine the sugar, salt, rice vinegar and water in a medium bowl.
- Add the rest of the ingredients (other than the cucumbers and peanuts) to the dressing.
- Peel the cucumbers. You can take a fork and scrape the tines lengthwise along the flesh to make them look a little fancier.
- Cut the cucumbers in half length wise and scrape out the seeds.
- Slice the cucumber in thin (1/8”) slices and add to the dressing.
- Allow to marinate for 2 to 3 hours.
- Serve with some chopped peanuts sprinkled over the top.