TANGY THAI CUCUMBER SALAD

Tangy Thai Cucumber Salad image

Provided by Chicagoland Chef du

Categories < 4 Hours

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

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1/2 cup sugar, sub. splenda
1/2 cup rice wine vinegar, sub red wine vinegar
1/4 cup water
1 tablespoon sambal oelek or 1 tablespoon thai chili-garlic sauce
1 teaspoon salt
1 -2 English cucumber, unpeeled slice thin
1/4 cup red onion, sliced thin
3 tablespoons chopped cilantro
3 tablespoons chopped peanuts, garnish, I rarely use it (optional)

Steps:

In a saucepan: combine sugar, vinegar, water, chili pepper sauce and salt. Stir, cook over low-medium heat until sugar dissolved.
Pour warm mixture over prepared cucumbers, onions and cilantro.
Refrigerate until ready to eat. At least one hour cooling is best. Longer works too.
Just before serving, sprinkle with additional cilantro & peanuts if using.
I doubled the amount of cucumber but did not double the vinegar - sugar marinade.

Nutrition Facts : Calories 112.2, Fat 0.1, Sodium 584.3, Carbohydrate 28.7, Fiber 0.6, Sugar 26.6, Protein 0.6