THAI CUCUMBER SALAD
This
thai cucumber salad recipe tastes just like the restaurant version, and it only
takes minutes to make!
Course Salad
Cuisine Asian
Keyword cucumber
salad, thai cucumber salad
Prep Time 25 minutes
Cook Time 1 minute
Total
Time 26 minutes
Calories 143 kcal
Author Dinner
at the Zoo
Ingredients
·
1 lb cucumbers,
peeled and thinly sliced I prefer the small persian cucumbers
·
2 teaspoons salt
·
1/4 cup thinly
sliced red onion
·
1/2 cup rice
vinegar
·
1/4 cup sugar
·
1/4 cup chopped
fresh cilantro
·
1/3 cup chopped
peanuts
Instructions
1. Place the cucumbers in a colander and
sprinkle the salt over them.
2. Toss to coat the cucumber slices in salt.
Let sit 10 minutes.
3. Use a paper towel to blot the cucumber
slices dry.
4. Place the rice vinegar and sugar in a small
bowl. Microwave for 30 seconds and stir until sugar is dissolved.
5. Place the cucumbers and red onion in a large
bowl, then pour the rice vinegar mixture over the top.
6. Add the cilantro to the cucumber mixture and
stir until combined. Cover and refrigerate for at least 20 minutes, or up to 24
hours.
7. Sprinkle the peanuts over the top, then
serve.
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