Thai Cucumber Salad
Recipes » Salad » Vegetable Salads
Stunningly simple, very flavorful.
"We love this salad, although it's difficult to find the fresh red chilies around our market, but when I do find them I immediately dig out this recipe. I have added thinly sliced spicy sausage, I had something like this in a Thai restaurant and they served it with the sausage giving this a sweet and hot flavor, more of an appetizer than salad. Try it you wont be disappointed." - MarkDavidYield: 2 Ready in 45 minutes
Cuisine: ThaiMain Ingredient: Cucumber
100% would make again (reviews)
458
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209 people trying soon
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Notes Thai Cucumber Salad Preparation
Arrange cucumber, onion, and pepper in layers in serving bowl.
Mix vinegar, sugar, salt, and hot water together - stirring until sugar is dissolved. Pour liquid over cucumbers and serve.
Makes 2 to 3 servings.
Notes
This is really good, and is also very pretty when served in layers in a glass serving bowl.
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Thai Cucumber Salad Reviews
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We love this salad, although it's difficult to find the fresh red chilies around our market, but when I do find them I immediately dig out this recipe. I have added thinly sliced spicy sausage, I had something like this in a Thai restaurant and they served it with the sausage giving this a sweet and hot flavor, more of an appetizer than salad. Try it you wont be disappointed.
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Delicious and flavorful. I left out the red onions. Easy but authentic Thai!
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Great recipe! Used an english cucumber and 3 red, ripe jalapenos from my garden. I also took wyattj's advice and used my mandolin to slice the cuke and onion. Had to tripple the liquid to have enough to cover the veggies. Will definately make again :)!
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This is a very nice salad especially for the time spent and the small number of ingredients. My wife suggested next time I use a mandolin to make more uniform slices.
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I really enjoy the simplicity and the bright Thai flavors of this salad! Perfect for springtime.
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This is really good, and is also very pretty when served in layers in a glass serving bowl.
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I left out the onion and red pepper and used splenda instead of sugar. They never made it to the dinner table! Served cold, the kids ate them up as an afternoon snack.
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I love it but, added more chilies because I like it HOT!
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Simple, refreshing and delicious! Seems like they'd hold well for up to two days in the fridge, though I couldn't get that far, because we ate them all!
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I skipped the red chili and it was still really good.
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This is really good, and is also very pretty when served in layers in a glass serving bowl.
[I posted this recipe.] |
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