Thai Cucumber Salad
"Round-eye thai recipe. Lily's favorite!"
photo by BLUE ROSE
- Ready In:
- 45mins
- Ingredients:
- 7
- Yields:
-
1 salad
- Serves:
- 20
ingredients
directions
- Mix vinegar, salt and sugar together and simmer over a medium heat until all solids are dissolved into the vinegar and the sauce slightly thickens.
- Peel cucumbers, then cut into lengthwise quarters, then cut across into thin bite-sized slices.
- Slice onion into bite-sized pieces.
- Combine the vegetables together and add pepper if desired.
- Once sauce has been removed from the heat and allowed to cool, pour the cold sauce over the vegetables just prior to serving and garnish with the cilantro.
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Reviews
-
This is the way my favorite Thai restaurant makes this salad. Instead of slicing the cucumbers, partially peel (take one, leave one), cut into quarters, seed, and cut into bite size chunks. -
Thanks to pic a chef I picked this recipe to try.<br/><br/>For me I found the recipe needed some balsamic vinigar to make work.<br/><br/>Nice but too sweet. The next time I would cut the sugar back
RECIPE SUBMITTED BY
Ian Magary
Gardnerville
Retired Navy Deepsea Diver (11 yrs) then Explosive Ordnance Disposal (14 yrs). I love to cook, especially with my children! We make some fantastic creations! Married to a wonderful woman, Kimberly Anne Magary and reside in the eastern Sierra Nevada mountains.?
