Thai cucumber salad #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Rice vinegar |
| 2 | tablespoons | Sugar |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Dried chilies |
| ½ | cup | Shallots; sliced |
| 2 | cups | Cucumbers; sliced |
| 2 | tablespoons | Peanuts; chopped |
| 2 | tablespoons | Cilantro; chopped |
| Green onions; for garnish | ||
Directions
Combine vinegar, sugar and salt in a saucepan. Cook over low heat, stirring constantly, until the sugar and salt are competely dissolved. Remove from the heat and cool to room temperature. Combine the vinegar mixture with the chilies, shallots and cucumbers; mix well. Serve immediately or the cucumbers will become soft. Sprinkle with peanuts and cilantro. Garnish with green onions.
Recipe by: my collection
Posted to TNT - Prodigy's Recipe Exchange Newsletter by mail from texi <perrys@...> on Oct 22, 1997