Saturday, April 2, 2011

Thai Cucumber Salad

I have not always like cucumbers. It was one of those foods that I looked at with a touch of disgust as a child. It wasn't until I was grown and on my own that I realized I had misjudged the lowly cucumber.

Once I started liking cukes in salads dunked in ranch, I tried my mom's German-style Cucumbers in Cream. Then after I ventured into the realm of eating Thai food, I realized this stuff is pretty good!

My favorite Thai restaurant serves their cucumber salad as a side to their appetizer chicken satay. Once I fell in love with that combination, I had to try making it at home.

1 English seedless cucumber, peeled and sliced into rounds
1/2  a small red onion , sliced into slivers
1 carrot , peeled and sliced into matchsticks
1/4 cup rice wine vinegar
1 Tablespoon white granulated sugar
1 Tablepoon some variety of "light" oil, I use canola
salt to taste

1. Mix together rice wine vinegar, sugar and oil in a mixing bowl.

2. Combine sliced cucumbers, onion, carrot with rice wine mixture. Toss. Season with salt.

3. Cover and chill at least 2 hours prior to eating. Overnight is good too. The veggies will be slightly softer and more "pickley" if you leave them longer.

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