buckytom
Chef Extraordinaire
Here's my version of a Thai-style cucummber salad.
It's good when freshly made, but the flavors intensify after a day or two.
Ingredients:
3 English cucumbers
2 large scallions
1 Tbsp Himalayan pink salt
1/4 cup white sugar
2 Tbsps dark brown sugar
1/2 cup rice wine vinegar
1/2 Tsp toasted sesame oil
1/2 cup chopped fresh cilantro
Optional:
1/4 cup chopped unsalted peanuts
Peel 4 wide strips off of the cucumber so it looks kinda striped, then cut into halves lengthwise and scoop out seeds with a spoon. Slice cleaned cukes into half moons, about 1/4" wide. Place cukes in a large colander in a larger bowl.
Chop scallions (both whites and crisp greens) into pucks and toss with the cukes.
Sprinkle with salt, tossing to coat. Spread the mixture around the colander and let sit for at least for 30 minutes to drain.
Pour salted cukes and scallions onto a kitchen towel and press to blot out moisture. Fold towel and pour into a bowl.
Combine white sugar, brown sugar, rice vinegar, and toasted sesame oil. Stir to make sure the sugar dissolves. Add chopped cilantro leaves and stems.
Pour mixture over cukes and scallions, toss to coat.
Refrigerate until ready to serve. Add chopped, roasted peanuts just before serving for added crunch.
It's good when freshly made, but the flavors intensify after a day or two.
Ingredients:
3 English cucumbers
2 large scallions
1 Tbsp Himalayan pink salt
1/4 cup white sugar
2 Tbsps dark brown sugar
1/2 cup rice wine vinegar
1/2 Tsp toasted sesame oil
1/2 cup chopped fresh cilantro
Optional:
1/4 cup chopped unsalted peanuts
Peel 4 wide strips off of the cucumber so it looks kinda striped, then cut into halves lengthwise and scoop out seeds with a spoon. Slice cleaned cukes into half moons, about 1/4" wide. Place cukes in a large colander in a larger bowl.
Chop scallions (both whites and crisp greens) into pucks and toss with the cukes.
Sprinkle with salt, tossing to coat. Spread the mixture around the colander and let sit for at least for 30 minutes to drain.
Pour salted cukes and scallions onto a kitchen towel and press to blot out moisture. Fold towel and pour into a bowl.
Combine white sugar, brown sugar, rice vinegar, and toasted sesame oil. Stir to make sure the sugar dissolves. Add chopped cilantro leaves and stems.
Pour mixture over cukes and scallions, toss to coat.
Refrigerate until ready to serve. Add chopped, roasted peanuts just before serving for added crunch.