Thai Cucumber Salad
This sweet and tangy summer salad of cucumber, cilantro, and peanuts with just a hint of heat is always a hit at picnics and potlucks since it doesn't need to be refrigerated and you're pretty much guaranteed to be the only one bringing this dish!
- Serves: 4 persons
- 3large cucumbers, peeled, halved lengthwise, seeded, and cut into 1/4-inch slices
- 1tablespoon salt
- ½cup white sugar
- ½cup rice wine vinegar
- 2jalapeno peppers, seeded and chopped
- ¼cup chopped cilantro
- ½cup chopped peanuts
Step 1Toss the cucumbers with the salt in a colander, and leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.
Step 2Whisk together the sugar and vinegar in a mixing bowl until the sugar has dissolved. Add the cucumbers, jalapeno peppers, and cilantro; toss to combine. Sprinkle chopped peanuts on top before serving.