This Thai Cucumber Salad is one of my preferred dishes and my preferred method to go through each one of those flavorful and modest cucumbers each time they're in season.
This Thai Cucumber serving of mixed greens is madly straightforward, too new in flavor, and makes a fabulous side to any Asian enlivened feast. Along these lines, if this Thai Cucumber formula is unfamiliar to you, I trust it ends up one of your go-to fav's as it has for me. It will work well for you!
Rice vinegar has an extraordinarily mellow flavor and sharpness that is simply ideal for this formula. I locate that white vinegar and apple juice vinegar are both a bit excessively solid. Rice vinegar is genuinely reasonable, can be found in the Asian segment of most significant supermarkets, and will remain great in your wash room for pretty much until the end of time.
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Thai Cucumber Salad is light, refreshing, and vibrant in flavor. This super fast dish makes a great side to any Asian inspired meal.
INGREDIENTS
DRESSING
- 1/3 cup rice vinegar
- 2 Tbsp granulated sugar
- 1/2 tsp toasted sesame oil
- 1/4 to 1/2 tsp red pepper flakes
- 1/2 tsp salt
- 2 large cucumbers
- 3 green onions
- 1/4 cup chopped peanuts
INSTRUCTIONS
- In a small bowl, combine the rice vinegar, sugar, sesame oil, red pepper flakes, and salt. Set the dressing aside to give it time to blend.
- Peel and slice the cucumber using your favorite method (see photos below for my technique). Place the sliced cucumbers in a large bowl.
- Chop the peanuts into smaller pieces, if desired. Slice the green onions.
- Add the dressing, peanuts, and green onions to the sliced cucumbers. Stir to combine. Serve immediately or refrigerate until ready to eat. Give the salad a brief stir before serving to redistribute the dressing and flavors.
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