Time 35m Yield Serves 2 to 4; Makes about 2 1/2 cups Number Of Ingredients 8 Steps:
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. 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.
Time 25m Number Of Ingredients 9 Steps:
DRESSING: If you aren’t the biggest fan of fish sauce, start with 1 teaspoon instead of two. Combine the ingredients for the dressing in a small bowl and whisk until the sugar dissolves. Set aside. THAI CUCUMBER SALAD: Combine the ingredients for the salad (except the peanuts) in a medium bowl. Pour the prepared dressing on top and stir so all the cucumbers are evenly coated in the dressing. Cover the bowl with plastic wrap or a lid and allow the salad to marinate in the refrigerator for roughly 15-20 minutes or up to 1-2 hours. Add the peanuts to the top right before serving.
Time 40m Yield 8 servings. Number Of Ingredients 13 Steps:
Place cucumbers in a strainer; sprinkle with 1/2 teaspoon of salt and toss. Let stand for 30 minutes. Rinse and drain well. Place in a large bowl; add tomatoes and onion. In a small bowl; add tomatoes and onion. In a small bowl, whisk together the remaining ingredients; pour over cucumber mixture and toss. Cover and refrigerate for several hours. Serve with a slotted spoon.
Time 15m Yield 4 servings. Number Of Ingredients 7 Steps:
In a large bowl, combine all ingredients. Cover and refrigerate for at least 1 hour, stirring occasionally.
Time 1h15m Yield 4 serving(s) Number Of Ingredients 9 Steps:
In a saucepan: combine sugar, vinegar, water, chili pepper sauce and salt. Stir, cook over low-medium heat until sugar dissolved. Pour warm mixture over prepared cucumbers, onions and cilantro. Refrigerate until ready to eat. At least one hour cooling is best. Longer works too. Just before serving, sprinkle with additional cilantro & peanuts if using. I doubled the amount of cucumber but did not double the vinegar - sugar marinade.
Time 45m Yield 4 Number Of Ingredients 7 Steps:
Toss the cucumbers with the salt in a colander, and leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels. Whisk together the sugar and vinegar in a mixing bowl until the sugar has dissolved. Add the cucumbers, jalapeno peppers, and cilantro; toss to combine. Sprinkle chopped peanuts on top before serving.
Time 1h10m Yield 6 Number Of Ingredients 6 Steps:
Whisk sugar, hot water, white vinegar, and salt in a bowl until sugar has dissolved. Stir cucumber and onion into the sauce. Refrigerate at least 1 hour to soften the texture of the vegetables and reduce pungency of the onion.
Time 45m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Mix water, vinegar, sugar, and salt. In a serving bowl arrange the cucumber, pepper, cilantro, and onion in layers. Pour the vinegar mixture over the salad. Refrigerate for 30 minutes before serving.
