Thai Cucumber Salad 4.000

James M. Thresher for The Washington Post; Placemats From Crate & Barrel

Sep 30, 2009

A simple cucumber salad is served often in Thai cuisine. It refreshes and soothes the palate when the rest of the meal is spicy.

Make Ahead: The dressing can be cooked, cooled and refrigerated up to 12 hours in advance. Pour over the cucumbers just before packing them up for lunch.


Servings: 4
Ingredients
  • 1/4 cup rice vinegar
  • 1 1/2 tablespoons sugar
  • 2 medium cucumbers
  • 1/2 small red onion, very thinly sliced
  • Salt

Directions

Combine the vinegar and sugar in a small saucepan and bring to a boil, stirring to dissolve the sugar. Reduce the heat to medium-low; cook for 2 to 3 minutes or until the sugar has dissolved completely and the vinegar has reduced slightly.

Transfer the vinegar dressing to a small bowl and refrigerate until completely cool.

Peel the cucumbers and use a mandoline or sharp knife to slice them into very thin rounds. Toss with the onion and dressing to coat evenly. Season with salt to taste. Refrigerate in an airtight container until ready to serve.

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Recipe Source

From Jennifer McCann, author of "Vegan Lunch Box" (Da Capo Lifelong, 2009).

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.