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Spicy sweet and sour Thai cucumber and carrot salad

updated

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Ingredients for 16 servings:

  • 1 cucumber(s)
  • 2 onions, red
  • 120 g carrot(s)
  • 6 small chili peppers
  • 2 tsp salt
  • 5 tbsp sugar
  • 6 tbsp vinegar (white wine vinegar)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Suitable as a side dish for satay skewers, served in very small portions

Peel the cucumber, halve lengthwise, and remove the seeds. Halve again and cut into thin slices. Peel and finely dice the onions. Trim, wash, peel, and finely dice the carrots. Rinse the chili peppers, pat dry, and slice into thin rings. Mix the salt, sugar, and vinegar together and stir into the vegetables. Note: If you don’t like it too spicy, use fewer chili peppers and remove the seeds and white membranes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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