Sweet and Tangy Thai Cucumber Salad recipe

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Ingredients

½ cup white sugar
½ cup hot water
¼ cup white vinegar
1 teaspoon salt
1 large cucumber, thinly sliced
1 red onion, thinly sliced

Nutrition Info

79.1 calories
carbohydrate: 20.1 g
cholesterol: : -
fat: 0.1 g
fiber: 0.5 g
protein: 0.5 g
saturatedFat: : -
servingSize: -
sodium: 389.8 mg
sugar: 18.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk sugar, hot water, white vinegar, and salt in a bowl until sugar has dissolved. Stir cucumber and onion into the sauce. Refrigerate at least 1 hour to soften the texture of the vegetables and reduce pungency of the onion.

Recipe Yield

6 servings

Recipe Note

This salad is a refreshing side to spicy Thai food. I prefer it without hot peppers or peanuts since its major purpose for me is refreshment. It's especially quick to make if you can slice the cucumbers and onions in a food processor.

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