Thai Cucumber
Serving Size : 2
Ingredients for prepare Thai Cucumber
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | medium | cucumber, firm - peeled, julienne |
| 1 | tablespoon | vinegar - white |
| 2 | tablespoons | sugar |
| 1 | teaspoon | salt |
| 1/4 | teaspoon | white pepper |
| 1/2 | small | onion |
| 1 | | red chile pepper garnish |
| 1/2 | cup | peanuts - dry roasted |
recipe Thai Cucumber
In a deep bowl stir the vinegar, sugar,
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salt and white pepper until well blended. Peel onion, slice into lengthwise paper thin slices. Same with seeded red
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chile pepper. Add the remaining ingredients, except the peanuts, and toss with the marinade. Serve at once or
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cover and chill NO LONGER than 2 hours. Top with the peanuts
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(whole or chopped) just before serving. Makes 1 cup * Poster's personal note: I liked
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sliced cucumber much better. Variations to try: thin slice onion and cucumber instead of julienne and increase vinegar to 2
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tbs. If regular salted peanuts are used, omit salt in marinate.
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