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Thai-Style Cucumber Salad Recipe

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This recipe for Thai-Style Cucumber Salad, by , is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Friday, September 2, 2005


2 English cucumbers, score skin vertically with fork and halve lengthwise
1 T. coarse salt
2/3 C. boiling water
2 T. sugar
1/3 C. white vinegar
1/4 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 chili, thinly sliced crosswise
2 t. grated peeled fresh ginger
1 t. minced fresh mint
1/2 garlic clove minced

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.
6. Drain cucumbers. Rinse with cold water; drain.
8. Dry cucumbers between paper towels. Place in medium bowl.
10. Add vinegar mixture and all remaining ingredients to cucumbers.
11. Cover and refrigerate until cold. Makes 2 cups.

Number Of Servings:
Number Of Servings:
2 cups
Personal Notes:
Personal Notes:
Great with pad thai. Keeps in refrigerator several days.




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