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  • Dairy Keen

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.


Jan@DairyKeen.com


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