Thai Cucumber Salad with a Twist

I am not a big fan of mixing sugar with my fresh veggie recipes unless it’s some sort of dessert. It was no surprise I frowned when R mentioned re-creating his mom’s classic, sugar added, Thai cucumber recipe- his favorite. Sugar in salad?! After some reluctance, I conceded, but added my own twist to this refreshing summertime special.

Ingredients:

  • 1/3 cup rice vinegar
  • ¼ tsp toasted sesame oil
  • 1 tbsp sugar (add more to taste)
  • 2 large cucumbers
  • ½ tsp salt
  • 1 large serrano chili pepper diced
  • 3 green onions diced- green part only
  • habanero chili powder, or another diced serrano- to taste
  • ¼ cup crushed honey roasted peanuts (because, why not?)

Directions:

In a small bowl, combine the rice vinegar, sesame oil, salt, and sugar.

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Peel and slice the cucumbers any way you prefer. For this recipe, I sliced a humungous muncher cucumber (equaling two large) into eight spears lengthwise, scooped out most of the seeds, and chopped into small chunks.

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In a larger bowl, toss the cucumber pieces with the serrano, green onion, and crushed peanuts.

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Add habanero chili powder or another minced serrano to taste. Alright, I guess you can add a bit more sugar to taste as well :/

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Alas, the sugar DOES give the spicy, tangy salad a perfect sweet balance quite, quite pleasing to the taste buds!

 

 

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