Wednesday, July 20, 2011

Cool as a Thai Cucumber

The complex flavors of Thai cuisine satisfy my sweet, sour, salty and spicy side.  We are fortunate to have an excellent Thai restaurant nearby.  For that reason, I don't prepare many Thai dishes at home.  Just in case the need arises, I have five Thai cookbooks on hand.

I do keep the makings of a Thai-inspired cucumber salad in the refrigerator.

Thai Cucumbers

1/2 cup sugar
1/2 cup rice wine vinegar
1 tsp (or to taste) salt

Combine in a small saucepan over medium heat.  Stir occasionally while bringing to a boil.  Turn off heat.


1/4 tsp (or to taste) red pepper flakes


Thinly slice five small cucumbers and pour the cooled liquid over.  Refrigerate for several hours.

For a salad, add thinly sliced red onions and grated carrot.

Keep the liquid and repeat!!