Thai Cucumber Salad
Thai flavors are tantalizing, crisp and fresh. Thai food depends mainly upon the very freshest ingredients and balancing the flavors hot, sour, sweet, salty, and bitter in each meal if not dish. The tongue is alive with freshness, the taste buds are opened with heat and caressed with sweet and salty. Each dish, if properly prepared, will entice you to experience another. Simple or complex, the flavors of a Thai influenced dish are delicious.
This Thai inspired Cucumber Salad has few ingredients but each important to the finished salad. I like to serve this dish with a heavier, spicier dish to complement the flavors and clear the palate. Crisp cucumbers tossed with mildly acerbic rice wine vinegar and sugar for a refreshing salad. Top it with red pepper flakes, mint, cilantro and a few peanuts for a wonderfully Thai, Cucumber Salad.
Thai Cucumber Salad Ingredients
- 2 English Cucumbers, or equivalent
- 1/2 cup White Sugar
- 1/2 cup Rice Wine Vinegar
- 1 teaspoon Red Pepper Flakes
- 1-2 Jalapeños
- 1/4 cup Peanuts, finely diced
- 1/4 to 1/2 cup Mint Leaves
- 1/4 to 1/2 cup Cilantro
- 4 to 6 Green Onions
- 1 Lemon
Method
Thai Cucumber Salad
Peel the cucumbers and remove seeds. I like to use a melon baller and pull all seed and seed pulp from center of cucumber; place in a bowl; finely chop onions, cilantro, mint and peanuts; add to bowl but reserve a sprig or two of mint or cilantro for garnish; finely dice one of the jalapeños, remove seeds and white membrane to reduce heat; slice second jalapeño lengthwise and cut lemon into wedges for garnish.
Pour sugar and vinegar over vegetable mixture; add chili flakes and/or diced jalapeño; toss gently with fingers to coat; place in a serving bowl and garnish with a sprig of mint, lemon wedges and jalapeño.
When ready to serve; sprinkle peanuts over top.
Bon Apetit!
Thai Cucumber Salad
