Yield: 8 Servings
|½ cup||Rice vinegar|
|3 tablespoons||Coarsely chopped shallot or purple onion|
|1 teaspoon||Finely chopped fresh hot Thai chili pepper|
|1 tablespoon||Finely chopped dry-roasted peanuts|
|Few fresh cilantro leaves|
From Real Thai by Nancy McDermott. It is often served with satay but also is a great accompaniment for dishes like the Thai Basil Chicken. The small "pickling" cucumbers are the best to use.
Combine the vinegar, water, sugar and salt in a small saucepan over medium heat. Bring to a gentle boil stirring to dissolve sugar and salt. Remove from heat and cool to room temperature.
Just before serving time, peel the cucumbers. (Make cuts or "score" the cucumber length-wise all around if you want to make this look a little more decorative.) Slice as you normally would slice cucumbers for a salad.
Combine the cucumber slices with the vinegar dressing, shallots, and chiles in a serving bowl. Sprinkle with the peanuts and garnish with the cilantro leaves.
Dale Hitchcock <dhitchco@...>
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .