Thai Sweet And Sour Cucumber Salad Food

THAI SWEET-AND-SOUR CUCUMBER SALAD

Steps:

• In a small saucepan, combine vinegar, water, sugar, and salt and boil gently over medium heat. Stir occasionally to dissolve the sugar and salt. After about 2 minutes, when the syrup is clear and slightly thickened, remove from heat and cool to room temperature.
• Peel the cucumber and slice lengthwise in quarters. (You can remove the seeds if you want to.) Slice these strips into 1/4 inch thick triangles.
• In a bowl, combine the cucumbers, cooled vinegar mixture, onion, and cilantro and mix well.
• Use a slotted spoon to serve into individual dishes. Sprinkle servings with the chopped peanuts and cilantro leaves.

SWEET AND TANGY THAI CUCUMBER SALAD

Steps:

• Whisk sugar, hot water, white vinegar, and salt in a bowl until sugar has dissolved. Stir cucumber and onion into the sauce. Refrigerate at least 1 hour to soften the texture of the vegetables and reduce pungency of the onion.

TANGY THAI CUCUMBER SALAD

Steps:

• In a saucepan: combine sugar, vinegar, water, chili pepper sauce and salt. Stir, cook over low-medium heat until sugar dissolved.
• Pour warm mixture over prepared cucumbers, onions and cilantro.
• Refrigerate until ready to eat. At least one hour cooling is best. Longer works too.
• Just before serving, sprinkle with additional cilantro & peanuts if using.
• I doubled the amount of cucumber but did not double the vinegar - sugar marinade.