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
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