Thai Cucumber Salad


This salad was one of my favorites at a local Thai restaurant. After some coaxing and a five-dollar tip, I persuaded an unexperienced doe-eyed waitress to part with the recipe. So are the perils of hacker-cuisine in Eastern Wisconsin. The perfect side dish on a hot day – try with grilled corn and pork chops.

 

Ingredients:

1/4 cup red or rice wine vinegar
Juice from one fresh lemon or lime
1 tbs sugar
1 tsp. salt
1/2 tsp. red pepper flakes, to taste
2 cucumbers, peeled and julienned
1/2 cup red onion, thinly sliced
1/4 cup washed cilantro leaves
2 large, fresh garden Thai basil leaves, cut in thin strips (optional)

 

Preparation:

Mix dressing, salt, sugar and pepper in a dish using a wire whisk.

Add to the veggies and toss to coat. Cover and marinate for at least 2 hours.

You can substitute a fresh serrano or jalapeno pepper for the pepper flakes.

Advertisements

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s