Thai Cucumber Salad is sweet and spicy while being cool and refreshing. Just a handful of ingredients and in a few minutes you have the perfect summer side dish!
Course Salads
Cuisine Thai
Keyword cucumber, quick pickles, salad, side dish, thai
Prep Time 10mins
Cook Time 5mins
Additional Time 20mins
Total Time 35mins
Servings 6servings
Calories 75
Author Laurie McNamara
Ingredients
1/2cupunseasoned rice wine vinegar
3tablespoonssugarsee notes
1/2teaspoonkosher salt
1English cucumbersliced
1/2mediumred onionsliced
2teaspoonschili garlic pastelike sambal oelek
1teaspoonbasilchopped fresh
1teaspooncilantrochopped fresh
1teaspoonmintchopped fresh
1/4cuproasted peanutslightly salted or unsalted and chopped
Instructions
In a small saucepan, measure and add the rice wine vinegar, sugar and salt. Bring to a boil, reduce to medium and simmer until syrupy. About 5 minutes.
Pour the vinegar syrup into a mixing bowl to cool.
Once cooled, add the cucumber, red onion slices and sambal oelek. Use tongs to toss to combine. Let the cucumber soak up the syrup for about 5 minutes. Then toss one more time before transfering to a serving dish.