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The vegetables in this crunchy, satisfying Thai Cucumber Salad can be tossed together with the tangy rice vinegar dressing a week in advance, leaving nothing more to do before serving than to scatter roasted peanuts and fresh herbs over the top.
Ingredients
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½ cup unseasoned rice vinegar
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2 tablespoons sugar
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Kosher salt
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1 English cucumber (12 ounces), thinly sliced (2 ½ cups)
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½ small red onion, thinly sliced (½ cup)
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1 Thai chile, thinly sliced (seeded for less heat, if desired)
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¼ cup roasted unsalted peanuts, roughly chopped
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½ cup fresh herbs, such as Thai basil, mint, and cilantro, roughly chopped
Directions
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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.
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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.