THAI CUCUMBER SALAD (FROM NEW YORK TIMES)
Steps:
- 1. Peel and thinly slice the cucumbers. There should be about 5 cups. 2. Blend the vinegar, sugar, water, salt and pepper in a small saucepan and bring to a simmer. Stir until the sugar dissolves. Pour the liquid over the cucumbers. Add hot pepper. Let stand until cool. Chill. 3. Sprinkle with coriander leaves.
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Hh Ka
[email protected]This salad is so easy to make and it's always a crowd-pleaser.
Md Nayeem Rana
[email protected]I'm not a huge fan of spicy food, so I omitted the chili peppers from this recipe. It was still delicious!
barmaili guys
[email protected]This salad is a great side dish for grilled chicken or fish.
Pierrine Migheli
[email protected]I added some chopped peanuts to this salad for extra crunch and flavor.
Mathi Vathanan
[email protected]This salad is a great way to use up leftover cucumbers.
R Suraj
[email protected]I've never had Thai cucumber salad before, but this recipe was easy to follow and the results were delicious!
Omar al-atyah
[email protected]This salad is amazing! I will definitely be making it again.
Kenane Amadu
[email protected]I love this salad! It's so refreshing and flavorful.
Bacchu Miya
[email protected]This is one of my favorite recipes. It's so easy to make and it's always delicious.
Nawab Shahid Khan
[email protected]I've made this salad several times and it's always a hit! My friends and family love it.
Syeda mim
[email protected]This salad is so refreshing and flavorful! I love the combination of sweet, sour, and spicy. It's the perfect side dish for a summer cookout or potluck.