Try this Thai Cucumber recipe, or contribute your own.
Julienne the cucumber on a mandolin, or slice thinly.
In a deep bowl stir the vinegar, sugar, salt and white pepper until well-blended.
Peel onion, slice into lengthwise paper thin slices. Same with seeded red chile pepper. Add the remaining ingredients, except the peanuts, and toss with the marinade.
Serve at once or cover and chill NO LONGER than 2 hours.
Top with the peanuts (whole or chopped) just before serving. Makes 1 cup * Personal Note - liked sliced cucumber much better.
Variations to try: thin slice onion and cucumber instead of julienne and increase vinegar to 2 tbls. If regular salted peanuts are used, omit salt in marinate. Adapted from "The Frugal Gourmet on our Immigrant Ancestors" by Jeff Smith. Courtesy of Dale & Gail Shipp, Columbia Md.
pansapiens 1y agoGood & easy. I added onion to match the ratio I can see in the photo but it was a bit to oniony for my taste - next time I'll add half as much. I also substituted half the chilli for cherry tomato chopped to similar size - keeps the color but a little less spicy.
stevemur 9y ago[I made edits to this recipe.]
Robbie6046 10y ago
vodka0825 11y agoA dish best served in small amounts
vodka0825 11y agoI would suggest Serving very small amounts of Thai cucumber as an appetizer or side dish.