 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
|
A delicious and east Thai salad - use as a side dish for Satay, or as part of a traditional Thai dinner. Adapted from an old Sunset cookbook. Ingredients:
1/3 cup white vinegar (distilled) |
1/4 cup water |
1/4 cup sugar |
1/2 teaspoon salt |
1 large cucumber |
1/4 cup chopped peanuts (to garnish) (optional) |
Directions:
1. Combine vinegar, water, sugar, and salt in a small saucepan. Bring to a boil, then reduce heat to medium and stir until sugar is dissolved. Remove from heat & let cool to room temperature.
2. Peel cucumber, cut into quarters lengthwise, then remove seeds & cut each quarter into 1/4 inch chunks. Place in a bowl, pour marinade over the cucumbers, and stir to blend. Refrigerate for at least an hour, preferably two.
3. To serve, drain and garnish with peanuts, if desired.
|
|