This cucumber salad recipe is very close to what you'd get at your favorite Thai restaurant. Cucumber, cilantro, and peanuts are tossed in a sweet and tangy vinaigrette with just a hint of heat from jalapeños. This summer salad is always a hit at picnics and potlucks since it doesn't need to be refrigerated.
Ingredients
- cucumbers, peeled, halved lengthwise, seeded, and: 3 piece (cut into 1/4 inch slices)
- salt: 1 Tbsp
- white sugar: 0.5 cup
- rice wine vinegar: 0.5 cup
- medium jalapeno peppers: 2 piece (chopped)
- cilantro: 0.25 cup (chopped)
- peanuts: 0.5 cup (chopped)
Metric Conversion
Stages of cooking
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Toss cucumbers with salt in a colander; leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.
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Whisk sugar and vinegar together in a mixing bowl until sugar has dissolved. Add cucumbers, jalapeños, and cilantro; toss to combine. Sprinkle chopped peanuts on top just before serving.
