Thai Cucumber Salad

Name: Thai Cucumber Salad
Prep time: 15 min
Total time: 35 min
Ingredients: 1/2 cup unseasoned rice vinegar; 2 tablespoons sugar; Kosher salt; 1 English cucumber (12 ounces), thinly sliced (2 1/2 cups); 1/2 small red onion, thinly sliced (1/2 cup); 1 Thai chile, thinly sliced (seeded for less heat, if desired); 1/4 cup roasted unsalted peanuts, roughly chopped; 1/2 cup fresh herbs, such as Thai basil, mint, and cilantro, roughly chopped

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Prep Time: 15 minutes

Total: 35 minutes

Servings: 3

Cost: $8.28 /serving

Author : Martha Stewart

Ingredients

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1/2 cup unseasoned rice vinegar2 tablespoons sugarKosher salt1 English cucumber (12 ounces), thinly sliced (2 1/2 cups)1/2 small red onion, thinly sliced (1/2 cup)1 Thai chile, thinly sliced (seeded for less heat, if desired)1/4 cup roasted unsalted peanuts, roughly chopped1/2 cup fresh herbs, such as Thai basil, mint, and cilantro, roughly chopped

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Instructions

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Step 1

Bring vinegar, sugar, and 1/2 teaspoon salt to a boil in a small saucepan. Reduce heat to medium and cook until mixture has consistency of syrup, about 5 minutes. Transfer to a medium bowl; let cool completely.

Step 2

Add cucumber, onion, and chile; toss to combine. Let stand until cucumbers absorb liquid, 5 minutes, then toss again. Salad can be refrigerated, covered, up to 1 week. Top with peanuts and herbs just before serving.