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 10 minutesmins
Cook Time 5 minutesmins
Additional Time 20 minutesmins
Total Time 35 minutesmins
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.