Ricks Thai Cucumber Salad Food

THAI CUCUMBER SALAD

Steps:

• Bring vinegar, sugar, and 1/2 teaspoon salt to a boil in a small saucepan. Reduce heat to medium and cook until mixture has consistency of syrup, about 5 minutes. Transfer to a medium bowl; let cool completely.
• Add cucumber, onion, and chile; toss to combine. Let stand until cucumbers absorb liquid, 5 minutes, then toss again. Salad can be refrigerated, covered, up to 1 week. Top with peanuts and herbs just before serving.

THAI CUCUMBER SALAD

Steps:

• Toss the cucumbers with the salt in a colander, and leave in the sink 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, jalapeno peppers, and cilantro; toss to combine. Sprinkle chopped peanuts on top before serving.

RICK'S THAI CUCUMBER SALAD

Steps:

• Mix water, vinegar, sugar, and salt.
• In a serving bowl arrange the cucumber, pepper, cilantro, and onion in layers.
• Pour the vinegar mixture over the salad.
• Refrigerate for 30 minutes before serving.

THAI CUCUMBER AND RADISH SALAD

Steps:

• In the bottom of a medium bowl, combine vinegar, sugar, oil. Add daikon, cucumber, bell pepper, pepper flakes. Toss and combine. Cover and chill until ready to serve.
• When ready to serve, tear basil into pieces and add to salad. Toss salad to incorporate basil and serve.

RICK'S MANGO, JICAMA, AND CUCUMBER SALADS

Steps:

• In pointed sno-cone cups (a sno-cone holder or a glass will be necessary to support each cup) or in paper cups or glasses, combine a portion of mango, jicama, and cucumber "fingers" or wedges so that they are standing in cups. Mix chile with 1/2 teaspoon salt; sprinkle mixture over "salads." Serve with lime wedges to squeeze over pieces as they are eaten.

THAI CUCUMBER SALAD

Steps:

• Mix vinegar, salt and sugar together and simmer over a medium heat until all solids are dissolved into the vinegar and the sauce slightly thickens.
• Peel cucumbers, then cut into lengthwise quarters, then cut across into thin bite-sized slices.
• Slice onion into bite-sized pieces.
• Combine the vegetables together and add pepper if desired.
• Once sauce has been removed from the heat and allowed to cool, pour the cold sauce over the vegetables just prior to serving and garnish with the cilantro.

THAI CUCUMBER SALAD

Steps:

• Peel cucmbers.
• Cut of the ends, cut them in half lengthwise and scrape out the seeds.
• Slice them thinly into half moons.
• Add the cucumbers to a bowl with the chiles and onion.
• Add the ground shrimp, lime juice, fish sauce, sugar and peanut oil; toss well.
• Allow to sit or serve immediately sprinkled with the peanuts.