Thai Cucumber Salad
Ingredients
- 3 large cucumbers peeled halved lengthwise, seeded, and cut into 1/4-inch slices
- 1 teaspoon salt
- 1/2 cup white sugar
- 1/2 cup rice wine vinegar
- 1 medium anaheim or jalapeno pepper finely minced, cored and seeded
- 1 medium carrot peeled and thinly sliced
- 1/2 cup peanuts chopped
Instructions
- Toss the cucumbers with the salt in a colander, and set over a bowl to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.
- Whisk together the sugar and vinegar in a mixing bowl until the sugar has dissolved. Add the cucumbers, pepper, and carrot; toss to combine. Sprinkle chopped peanuts on top before serving.
Notes
If desired, to reduce the pungency, of the onion, place onion slices into a bowl of ice water to stand for 30 minutes before draining.