This Thai Cucumber Salad is perfect for a warm, sunny day, which at least here in Taiwan, today happens to be. (Sorry to all you suffering through November in the US or Europe!)
This salad is tangy, spicy, and sweet all in one bite. Its flavors are based on the famous Thai green papaya salad, which I adored when we were travelling Thailand. In Taiwan and elsewhere, cucumber makes a great substitute for the elusive green papaya. This salad is super easy and quick. It also uses ingredients that are cheap here in Taiwan, making it a win win recipe.
Without further ado, here is the recipe:
Thai Cucumber Salad
3 cucumbers (or one of the huge ones if you live in Taiwan)
1 tsp salt
¼ cup white vinegar
¼ cup sugar
½ cup peanuts, roughly chopped
¼ cup cilantro
½ medium red onion, diced
12 cherry tomatoes, diced
2 jalapeño peppers, seeded and chopped
Peel, seed, and dice the cucumbers. Toss cucumbers with salt in a colander and place in the sink to drain for 30 minutes. After this period, rinse with cold water and pat dry.
Meanwhile, in a small bowl, whisk together sugar and vinegar until the sugar is dissolved.
Combine the cucumber, the liquid mixture, and the remaining ingredients. Toss together to finish.