Thai Cucumber Salad
Most Thai cuisines have this light and tangy cucumber salad that typically comes with order of chicken Satay or vegetable spring rolls. The perfect combination of vinaigrette and sugar bring the delicious sweet and sour flavor to the salad with a hint of spiciness from chili garlic sauce. I don’t usually like raw red onions in my salad because of the sharp and astringent taste comes with it. However in this recipe acidity of vinaigrette blends very well with the onions bringing the wonderful sweetness out to the dish,. You can serve this simple and elegant cucumber salad as a refreshing appetizer before a plate of grilled meat or hearty bowl of pasta and meatballs.
Ingredients:
1 cucumber peeled and thinly sliced
1 carrot, matchstick-julienned
1/4 cup of thinly sliced red onion
1/2 cup of rice vinegar
1/4 cup of sugar
1 tsp. of thai chili garlic sauce
Pinch of salt
1 carrot, matchstick-julienned
1/4 cup of thinly sliced red onion
1/2 cup of rice vinegar
1/4 cup of sugar
1 tsp. of thai chili garlic sauce
Pinch of salt
1 Tbl spoon Pomegranate seeds
Directions:
1. In a microwavable small bowl, add rice vinegar, sugar, chili garlic sauce, and salt.
2. Heat the bowl in the microwave for 45 seconds. Stir the vinaigrette until the sugar is completely dissolved.
3. In a medium size bowl add the sliced cucumbers, carrots, and red onion. Pour vinaigrette over the cucumber mixture until well tossed.
4. Cool in the refrigerator for 30 minutes and garnish with Pomegranate seeds before serving
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