Monday, April 30, 2018

Thai-Style Cucumber Salad

This is a great easy salad I made a few times to go with the Panang Curry.  It went perfectly together, I could make this salad a few hours ahead of time, and it's pretty healthy as well.  For gluten free, make sure your sweet chili sauce is gluten free.  (Sweet chili sauce is also used for lumpia dipping.  It looks like this, (pic below), there are a few different brands.)

Thai-Style Cucumber Salad
adapted from King Arthur Flour
I cut this in half, using one English cuke

1/2 cup sugar
1/2 cup rice wine vinegar
1 tablespoon sweetened chili garlic paste
1 teaspoon salt

3 cups (1 Euro or English-style) cucumber, unpeeled and sliced thin
1/4 cup sliced sweet or red onion
1/2 cup thinly sliced red bell pepper
all of the marinade

fresh mint or cilantro leaves
chopped peanuts

1.  For the marinade: Combine the sugar and vinegar in a small saucepan. Cook over medium heat, stirring occasionally, just until the sugar melts. Remove from the heat and stir in the chili sauce and salt. Cover and refrigerate until needed, or let cool on the stove.

2.  In a medium bowl, combine the cucumbers, onion, and pepper. Add the marinade to the vegetables, stir, and chill for 1 hour before serving. (Can chill longer; leftovers are also good.) Garnish with fresh mint or cilantro and chopped peanuts if desired.

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