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Thai cucumber salad

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Ingredients for 4 servings:

  • 150 g sugar
  • 1 cucumber(s)
  • 1 chili pepper(s), red
  • ⅛ liter vinegar (rice vinegar)
  • 1 tsp salt
  • 4 shallots

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Slice the shallots. Peel the cucumber, quarter it lengthwise, remove the seeds, and cut into thin strips. Deseed and dice the chili. Place everything in a bowl. For the sauce, bring the vinegar, sugar, and salt to a boil in a small saucepan, stir well, and let cool. Pour the vinegar sauce over the cucumbers at least 15 minutes before serving, otherwise they will absorb water.

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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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