Thailand Cucumber Salad
Cucumber salad, typically served in small quantities as part of a meal, is particularly popular with spring rolls. Red onions and bell peppers create a splash of color and a balance of sweet and savory flavors. Chilled, the salad makes a refreshing addition to meals during the summer or in hot climates. Recipe Servings: Serves 4–6
Prep Time
10 minutes
Cook Time
5 minutes
Total Time
15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 cucumber, quartered and sliced
- 1/2 red onion, julienned
- 1/2 red bell pepper, julienned
- 1 Tbsp (15 ml) sugar
- vinegar to taste
- 1/2 tsp (2.5 ml) salt
- Fresh coriander leaves
Directions
- Arrange cucumber slices on a serving plate.
- Sprinkle onion and bell pepper slices over cucumber.
- Whisk together sugar, salt, and vinegar, checking the balance of flavors.
- Pour dressing over salad.
- Sprinkle with coriander leaves.
Notes
1–2 jalapeños, seeded and chopped, may be used to add heat to the salad.Copyright © 1993—2024 World Trade Press. All rights reserved.