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Thai Cucumber Salad

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“My husband made this one, and I like it even better than the one posted I posted some time back. From grouprecipes.com with slight revisions. Cook time includes cooking and marination.”
READY IN:
1hr 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 12 cup sugar, sub. splenda
  • 12 cup rice wine vinegar, sub red wine vinegar
  • 14 cup water
  • 1 tablespoon sambal oelek or 1 tablespoon thai chili-garlic sauce
  • 1 teaspoon salt
  • 1 -2 English cucumber, unpeeled slice thin
  • 14 cup red onion, sliced thin
  • 3 tablespoons chopped cilantro
  • 3 tablespoons chopped peanuts, garnish, I rarely use it (optional)

Directions

  1. In a saucepan: combine sugar, vinegar, water, chili pepper sauce and salt. Stir, cook over low-medium heat until sugar dissolved.
  2. Pour warm mixture over prepared cucumbers, onions and cilantro.
  3. Refrigerate until ready to eat. At least one hour cooling is best. Longer works too.
  4. Just before serving, sprinkle with additional cilantro & peanuts if using.
  5. I doubled the amount of cucumber but did not double the vinegar - sugar marinade.

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