Nick Nethongkome's Thai-Style Cucumber Salad
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2firm, fresh cucumbers, about ¾ pound
- 1tablespoon finely shredded, trimmed, seeded hot pepper, preferably red
- ¼cup sugar
- Salt to taste, if desired
- 5tablespoons white vinegar
- 5tablespoons water
- 1tablespoon shallots sliced as thin as possible
- ¼cup chopped fresh coriander
Nutritional analysis per serving (2 servings)
155 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 37 grams carbohydrates; 2 grams dietary fiber; 31 grams sugars; 2 grams protein; 958 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim off the ends of the cucumbers and scrape them. Quarter the cucumbers lengthwise and scrape out the seeds. Cut the cucumbers crosswise into thin slices. There should be about two cups. Put the slices into a mixing bowl and add the pepper.
- Step 2
Combine the sugar, salt, vinegar, water and shallots in a saucepan and bring to the boil. Cook, stirring, until the sugar dissolves.
- Step 3
Pour the sauce over the cucumber mixture and stir. Sprinkle with coriander.
Private Notes
Comments
Not necessarily an update to this recipe, but the quickest way to make an Asian cucumber salad is to chunk or smash the (hopefully chilled) cukes (per your fav recipe), then add Tajin seasoning to taste and allow to rest for about 10-15 minutes. Next, sprinkle with toasted sesame oil and toss. Top with a few sesame seeds, raw or toasted. (Optional.) Perhaps not the complexity of a great recipe, but it hits the right notes in a hurry! EVOO can be subbed in for a more North African impression.
excellent, refreshing, easy. Will do it again!