This Thai cucumber salad with cilantro and peanuts is very close to what you'd get at a Thai restaurant. I like to add jalapeños to balance the sweet and tangy rice wine vinegar dressing. It's always a hit at summer picnics since it doesn't need to be refrigerated.
Ingredients
- 3 large cucumbers , peeled, halved lengthwise, seeded, and cut into ¼-inch slices
- 1 tablespoon salt
- 0.5 cups white sugar
- 0.5 cups rice wine vinegar
- 2 medium jalapeño peppers , seeded and chopped
- 0.25 cups chopped cilantro
- 0.5 cups chopped peanuts
Instructions
-
1
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.
-
2
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.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Sausage Balls with Flour
Trying to get away from processed foods, I created a recipe for sausage balls that uses flour and doesn't use baking mix.
Turkey with Dumplings Soup
This recipe for turkey dumpling soup is the perfect way to use up your Thanksgiving leftovers. My husband and I love dumplings, and this mild-tasting, homey dish has flavorful dumplings floating on a savory turkey and vegetable stew. It's a comforting main dish soup that really hits the spot on chilly fall and winter days.
Mango Mousse
A simple mango mousse recipe. Top each serving with extra mango if desired.