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.
- 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?)
In a small bowl, combine the rice vinegar, sesame oil, salt, and sugar.
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.
In a larger bowl, toss the cucumber pieces with the serrano, green onion, and crushed peanuts.
Add habanero chili powder or another minced serrano to taste. Alright, I guess you can add a bit more sugar to taste as well
Alas, the sugar DOES give the spicy, tangy salad a perfect sweet balance quite, quite pleasing to the taste buds!