Thai Cucumber Salad
English Cucumbers are always in season it seems. I am not sure if you can grow them here in Utah, I know I grown nothing but grass LOL. Hope you enjoy this fun refreshing salad. It goes well with barbequed anything.
Thai Cucumber Salad
Serves 2-3
½ Cup Rice Wine Vinegar
3 Tablespoons Sugar
½ teaspoon salt
1 English Cucumber, sliced into coins
½ medium Red Onion, sliced
2 teaspoons Chili Garlic Sauce (Roaster Sauce)
1 Tablespoon Chopped fresh Basil
1 Tablespoon Chopped fresh Cilantro
1 Tablespoon Chopped Fresh Mint
¼ Cup chopped Roasted Peanuts
In a small saucepan, add the vinegar, sugar, and salt. Bring to a simmer, cook for about 6 minutes or until thickened and syrupy. Set aside to cool.
Cut the Red onion into bite sized pieces and then rinse in cold water. This helps cut the heat of the onion.
To a serving bowl add cucumber, red onion slices and Chili Garlic sauce. Add the cooled sauce and let sit at least 5 minutes or up to 2 hours for the flavors to combine. Just before serving toss again and add the chopped herbs and peanuts.
*Gluten Free and Dairy free as written.
I love that you simmer the vinegar, sugar, and salt until syrupy—that sounds like such a nice trick for the dressing. Also, rinsing the red onion in cold water is a great tip to mellow it out. By the way, I keep a free Zakat calculator I like to share: https://zakatestimator.com/
I keep coming back to eggy car because it’s one of those rare browser games where a simple idea turns into a real skill challenge. Balancing the egg while driving feels easy at first, but the longer you go, the more intense it gets.