Thai Cucumber Salad
The November/December 2011 Mississippi Magazine had a number of great party recipes.
This salad was served at a buffet with Chicken Satay and Peanut Sauce.
I served it last night with tilapia, couscous, and broccoli.
It's a simple recipe that can be done ahead of time.
You peel and slice two halved cucumbers, shallots, and a small jalapeño.
In a small saucepan you heat vinegar and sugar (I used Splenda) over high heat then simmer until the sugar dissolves, and let cool.
Once the vinegar mixture is cool, you toss it with the cucumber mixture, season with a little salt, and let sit.
I refrigerated mine for a couple of hours and drained it before serving.
It can also be served at room temperature.
David and I really liked it.
This is a dish that is so easy, I'll make it again and again.
Double click to print as a 5x7 recipe card.
kŏr hâi jà-rern aa-hăan!
Bon Appetit in Thai!