Angela's Cucumber Sauce Salad
A refreshing Thai-style cucumber salad with sweet-tangy vinegar dressing, red chilies, and shallots. Perfect as a cooling accompaniment to spicy dishes.
40 mins
40 mins
Ingredients
Sprigs
Optional
Equipment Needed
- mandolin
- strainer
Ingredients
Sprigs
Optional
Equipment Needed
- mandolin
- strainer
Instructions
- 1
Slice and salt cucumbers
Thinly slice cucumber on mandolin very thin (1/4 inch) and arrange in strainer placed over a bowl. Add 1 tablespoon sugar and 1 teaspoon salt and toss to combine.
- 2
Macerate cucumbers
Let sit 30 minutes to macerate. Dump out the drained liquids from bowl.
- 3
Make dressing
Dissolve 5 tablespoons sugar in boiling water; stir in vinegar and 1 teaspoon salt.
- 4
Dress cucumbers
Pour liquid over cucumber slices.
- 5
Add aromatics
Sprinkle with red chili peppers and shallots or onion.
- 6
Chill
Chill in refrigerator until ready to serve.
- 7
Garnish and serve
Garnish with Italian parsley before serving.
Cook's Notes
Used to accompany Thai food, this makes a nice cold salad in its own right. Would be good to accompany chicken satay, crab cakes, or other appetizers. Optional add-in: chopped fresh dill for extra flavor.
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