Thai Cucumber Salad
Servings
4Serving size
1 cup
COOKING TIME
30 Minutes
CHILLING TIME
2 hours
This recipe can easily be multiplied, but leftovers are good for 24 hours at the most.
Ingredients
| 2 tablespoon Rice Vinegar |
| 1 tsp. Lemon zest (minced) |
| 1/4 tsp. Tabasco sauce |
| 2 tsp. Honey |
| 8 Tbsp. chopped White or yellow onions (diced) |
| 2 cucumber (8-1/4 inch) Cucumber (sliced) |
| 1/4 1/4 cup Coriander (cilantro) leaves, raw |
| 1/2 ounce Peanuts |
Instructions
Combine the rice vinegar, lime zest, Tabasco, honey, red onion, cucumber slices, and cilantro leaves in a glass or stainless steel bowl.
Marinate at least 2 hours.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Cucumbers and onions with white vinegar, a touch of salt and pepper and just enough sugar to take the bite off are a bit of a classic in Southern American food. The flavors are the same – Southeast America, Southeast Asia – just subtle differences.
You can add the peanuts before or after you marinate the salad. Added before, they will be slightly chewy, but you can also sprinkle them over the top of the salad right before serving.