Sweet and Tangy Thai Cucumber Salad

Name: Sweet and Tangy Thai Cucumber Salad
Prep time: 25 min
Total time: 25 min
Ingredients: ¼ cup rice vinegar; 3 tablespoons sugar; ½ teaspoons salt; 2 teaspoon EACH: toasted sesame oil AND fish sauce; ¼ - ½ teaspoon red pepper flakes; 1 large hothouse (English) cucumbers, thinly sliced; ½ red onion, thinly sliced; ⅓ cup chopped peanuts (optional); 1 tablespoon toasted sesame seeds

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Prep Time: 25 minutes

Total: 25 minutes

Servings: 4

Author : Marzia

fish sauce peanuts red onions

Ingredients

Remove All · Remove Spices · Remove Staples

¼ cup rice vinegar3 tablespoons sugar½ teaspoons salt2 teaspoon EACH: toasted sesame oil AND fish sauce¼ - ½ teaspoon red pepper flakes1 large hothouse (English) cucumbers, thinly sliced½ red onion, thinly sliced⅓ cup chopped peanuts (optional)1 tablespoon toasted sesame seeds

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Instructions

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Step 1

DRESSING: If you aren't the biggest fan of fish sauce, start with 1 teaspoon instead of two. Combine the ingredients for the dressing in a small bowl and whisk until the sugar dissolves. Set aside.

Step 2

THAI CUCUMBER SALAD: Combine the ingredients for the salad (except the peanuts) in a medium bowl. Pour the prepared dressing on top and stir so all the cucumbers are evenly coated in the dressing. Cover the bowl with plastic wrap or a lid and allow the salad to marinate in the refrigerator for roughly 15-20 minutes or up to 1-2 hours. Add the peanuts to the top right before serving.