posted by syzygy 07-19-99 5:29 AM
Thai Sweet and Sour Cucumber Salad
1/2 cup distilled white vinegar
1/2 cup water
1/2 cup sugar
1 teas salt
1 large cucumber
1/4 cup coarse chopped red onion
3 T coarse chopped cilantro, plus a handful for garnish
1/2 cup fine chopped salted, dry roasted peanuts.
Mix vinegar, water, sugar and salt.
Bring to gentle boil over med. high heat, stirring occasionally.
After 2 min when syrup is clear and slightly thickened, remove and let cool.
Peel, and quarter cucumber and cut lengthwise to make 4 long strips.
Slice crosswise into little triangles about 1/4 inch thick.
In non-reactive bowl, mix cucumbers, cooked vinegar mixture, onions and cilantro.
To make really crisp, marinate at least one hour, or can be keep in refrigerator 2-3 days.
To serve, use slotted spoon to scoop salt out of dressing.
For traditional Thai presentation, add a little dressing to each bowl, then divide the peanuts and cilantro among the bowls.
Sprinkle the garnishes over about half of the bowl so you can see lots of cucumber with a burst of peanuts and cilantro leaves.
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