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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Thai-Style Cucumber Salad Recipe

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This recipe for Thai-Style Cucumber Salad is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 English cucumbers, score skin vertically with fork, halve lengthwise and slice into half moons
1 T. coarse salt
⅔ c. boiling water
2 T. sugar
⅓ c. white vinegar
¼ c. shredded carrot
3 T. chopped fresh cilantro
1 green onion, thinly sliced
1 T. finely chopped red bell pepper
1 small Serrano or jalapeno pepper, thinly sliced crosswise
2 tsp. grated peeled fresh ginger
1 tsp. minced fresh mint
½ garlic clove, minced
Directions:
Directions:
1. Place cucumbers in medium bowl; sprinkle with salt. Cover and refrigerate 1 to 2 hours.
3. Combine boiling water and sugar in small bowl and stir until sugar dissolves.
4. Mix in vinegar. Refrigerate until cucumbers are done soaking.
5. Drain cucumbers. Rinse with cold water and drain.
6. Dry cucumbers between paper towels. Place in medium bowl.
7. Add vinegar mixture and all remaining ingredients to cucumbers.
8. Cover and refrigerate until cold.
Number Of Servings:
Number Of Servings:
2 cups
Preparation Time:
Preparation Time:
Hands on: 30 mins. Total: 3-4 hrs.
Personal Notes:
Personal Notes:
Great with pad thai. Keeps in refrigerator several days.

 

 

 

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