Thai Cucumber Salad

By Pattywak

Serve with shrimp or salmon.
Looked great.

Ingredients

• Thai Cucumber Salad
• 4 4 4 tbsps sugar
• 2 2 2 tbsps rice wine vinegar
• 1/2 1/2 1/2 tsp salt
• 4 4 4 tbsps water
• 1 1 1 Thai bird chili, roughly chopped or pinch of red pepper flakes
• 2 2 3 cups cucumbers, roughly peeled, gutted, and sliced (1 English or 3 Persian)
• 1/4 1/4 1/4 red onion, sliced thin
• 1/4 1/4 1/4 cup fresh mint, roughly chopped
• 1/4 1/4 1/4 cup fresh cilantro, roughly chopped

Preparation

Step 1

I added a pinch of red pepper flakes to the dressing because I didn’t have a Thai bird chili on hand to chop up and toss in with the salad. It’s ever so slightly spicy. The salad need only sit for a few minutes before serving, but it will last in the refrigerator for a few days if not a week. It’s always eaten within a couple of days at our house. Do you recall the grilled salmon panang from two weeks ago? I served this salad alongside the curry. Talk about a perfect match. This time I served it with grilled shrimp panang