Thai Pickled Cucumber Salad

I am a sucker for a cucumber salad. I'm going to go ahead and say it's pretty obvious, since I've already blogged one and am getting ready to blog another only a few weeks later! Well, get ready, because this is my FAVORITE. I will pretty much plan entire meals around this salad and will even eat it alone as a meal. 
I've been hearing from my a lot of my girlfriends that their gardens are overrun with cukes, so I thought I'd share this yummy and super-easy dish today. This dish has just a few ingredients and gets tastier as you leave it in the fridge. Even if you're not a big fan of cucumbers, if you like Asian and pickles, give this one a try!

*adapted from A Taste of Thai*

What you need:
1/2 tablespoon Sambal Oelek (chili garlic sauce)
1/2 cup rice vinegar (unseasoned)
1 teaspoon Kosher salt
1/2 cup sugar
1/3 cup water
1/4 cup red/yellow/orange peppers, chopped
1/4 cup sliced white onion
2 tablespoons of minced cilantro
2 English cucumbers (the long ones in the Saran Wrap), halved then thinly sliced 

 How to assemble:
Combine garlic chili sauce, rice vinegar, salt, sugar and water in a microwave-safe bowl (I'm usually lazy and just use my measuring cup!). Heat for 2-3 minutes until sugar is completely dissolved. Give it a good stir to make sure everything is combined (don't skip this step- you might end up with sugar that hasn't completely dissolved). Mix peppers, onions, cucumbers and cilantro in a bowl then pour the heated mixture to cover the vegetables as much as you can. Cover the bowl and refrigerate at least one hour before serving. 
Print Friendly and PDF perfect for a hot summer night!

What's your favorite way to use summer cukes?

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