Thai Cucumber Salad
Ingredients
- 2 Medium Cucumbers deseeded & sliced
- 4 Tbsps. Sugar
- ½ C Unseasoned Rice Vinegar
- ½ C Cold Water
- ½ Red Onion chopped
- ½-1 Jalapeno deseeded & finely chopped
- ½ tsp. Salt
- 2 Tbsps. Fresh Basil chopped
- ¼ C Fresh Cilantro chopped
Instructions
- Prepare the dressing: In a medium bowl, whisk together the water, rice vinegar, sugar, and salt until fully dissolved.
- Prep the cucumbers: Peel the cucumbers, cut them in half lengthwise, and use a spoon to scrape out the seeds. Slice them into thin half-moons and add them to the bowl with the dressing.
- Chop the aromatics: Dice the red onion and finely chop the jalapeño. Add both to the bowl.
- Slice the basil: Stack the basil leaves, roll them up tightly, and slice them into thin strips perpendicular to the roll (a technique called chiffonade). Add to the salad.
- Add the cilantro: Rinse, dry, and chop the cilantro before mixing it in.
- Combine and chill: Stir everything together and refrigerate for 30–60 minutes to let the flavors meld.
- Serve: Enjoy chilled as a refreshing side dish!
Notes
- Enjoy leftovers the next day before the cucumbers become too soft.
- Rice vinegar can be found in the international or "Asian" aisle of most grocery stores. Seasoned rice vinegar also works, but I don’t recommend substituting other types of vinegar—rice vinegar is the key to this dish’s signature flavor.
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