“A delicious and east Thai salad - use as a side dish for Satay, or as part of a traditional Thai dinner. Adapted from an old Sunset cookbook.”
READY IN:
1hr 15mins
SERVES:
4-6
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine vinegar, water, sugar, and salt in a small saucepan. Bring to a boil, then reduce heat to medium and stir until sugar is dissolved. Remove from heat & let cool to room temperature.
  2. Peel cucumber, cut into quarters lengthwise, then remove seeds & cut each quarter into 1/4 inch chunks. Place in a bowl, pour marinade over the cucumbers, and stir to blend. Refrigerate for at least an hour, preferably two.
  3. To serve, drain and garnish with peanuts, if desired.

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