|Sweet and Spicy Thai Cucumber Salad|
Sweet and Spicy Cucumber Salad2 japanese-style cucumbers, peeled and chopped.
½ c rice wine vinegar
½ c red wine vinegar
6 T sugar
½-1/2 t red pepper flakes
½ medium red onion, chopped.
Chop cucumber and place into a medium sized mixing bowl. Add chopped red onion and a dash or two of salt. Mix. Place into the fridge to keep cold.
Whisk together the vinegars and sugar. A few T of canola oil can be added to slightly emulcify, but I don’t do this, as I prefer a “cleaner” dressing. Add the red pepper flakes and whisk thoroughly.
Pour the dressing over the cucumber-onion mixture. Mix completely. Place back into the fridge for about 30 minutes until well chilled.
TIP: Some individuals are known to add ½ c water to the vinegar and sugar mix, then cook on the stove until reduced to about 1/3 cup, then cool completely. I have tried this and while it intensifies the flavors, it does add “time” to the process. I have found that making the dressing without cooking results in a brighter flavor, but this is all personal preference – so play with it yourself and see what you can come up with!
Sweet and Spicy Thai Cucumber Salad - PRINTABLE RECIPE