A sharp knife works well for slicing the cucumber thinly, but, if you have one, a mandoline would do the job faster. This bright salad would be a refreshing complement to any grilled meat.
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1/4 cup water
1/4 cup sugar
1/4 cup white distilled vinegar
2-inch piece ginger, peeled and grated
1/4 teaspoon kosher salt
1/2 fresh green chile, deseeded and finely chopped
How to Make It
Cut the ends off the cucumber, then slice the cucumber lengthwise into quarters. Using a sharp knife or mandoline, cut the quarters crosswise into very thin slices.
In a small saucepan set over medium-high heat, bring the water, sugar and vinegar to a boil, simmering until the sugar dissolves. Remove from the heat and let cool completely.
In a medium bowl, add the reserved sliced cucumber, ginger, salt and chile. Pour the cooled syrup over the other ingredients and stir to combine. Serve immediately or within a few hours of making.
The salad can be prepared a few hours before serving. Leave it out at room temperature and be sure all the cucumber slices are covered with syrup otherwise they might dry out.
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