Finney
Master Chef
Thai Cucumber Salad
Hot and cool, crisp and saucy, this side dish captures the intrigue of Thai cuisine.
1/4 cup white vinegar
3 tablespoons lime juice
1 red finger chile pepper, seeded, veined, and finely chopped
1 teaspoon sugar
1/2 teaspoon salt
1 pinch freshly ground black pepper
1/4 cup diced onion
1 medium cucumber, peeled and diced
In a small saucepan combine vinegar, lime juice, chile pepper, sugar, salt, and pepper. Bring to a boil, stirring occasionally. Add onion; simmer 30 seconds. Cool slightly.
Place cucumber pieces in a medium bowl. Pour cooled marinade over cucumber pieces. Marinate in refrigerator for 1 hour. Serve cold.
Makes 4 servings.
Hot and cool, crisp and saucy, this side dish captures the intrigue of Thai cuisine.
1/4 cup white vinegar
3 tablespoons lime juice
1 red finger chile pepper, seeded, veined, and finely chopped
1 teaspoon sugar
1/2 teaspoon salt
1 pinch freshly ground black pepper
1/4 cup diced onion
1 medium cucumber, peeled and diced
In a small saucepan combine vinegar, lime juice, chile pepper, sugar, salt, and pepper. Bring to a boil, stirring occasionally. Add onion; simmer 30 seconds. Cool slightly.
Place cucumber pieces in a medium bowl. Pour cooled marinade over cucumber pieces. Marinate in refrigerator for 1 hour. Serve cold.
Makes 4 servings.
