Thai Cucumber Salad
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Thai Cucumber Salad Ingredients 
Grooved and sliced cucumbers 
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
Category
Asian
Quick & Easy
Salads
Prep Time
15 minutes
Wait Time
3 hours
Total Time
15 minutes
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.