Thai Satay Cucumber Salad Recipe - Cooking Index
1/2 cup | 118ml | Cucumbers - quarter lengthwise, then slice 1/8 inch thick, crosswise |
2 | Chilies - sliced thin (medium) | |
3/4 cup | 177ml | Vinegar |
1/4 cup | 15g / 0.5oz | Red onions - sliced thin |
10 tablespoons | 150ml | Sugar |
1 teaspoon | 5ml | Salt |
Combine vingear, sugar, and salt in a small saucepan. Cook over low heat until sugar and salt is dissolved. Remove from heat and cool. Stir in chilies, onions, and cucumbers. Blend thoroughly if desired. Serve with meat satay and peanut sauce.
Source:
the California Culinary Academy
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