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Jad Thai Cucumber Cooled Down

world.food's picture
Ingredients
  Rice wine vinegar 1⁄2 Cup (8 tbs)
  Sugar 2 Tablespoon
  Salt 1 Teaspoon
  Chili 2 Tablespoon, seeds and ribs removed, minced
  Red chili 2 Tablespoon, seeds and ribs removed, minced
  Cucumber 1 Cup (16 tbs), thinly sliced
  Hothouse cucumber 1 Cup (16 tbs), halved and thinly sliced (Seedless)
  Shallots 2 Ounce, sliced
  Shallots 2 Ounce, thinly sliced (1/2 Cup)
  Cilantro leaves 1 1⁄2 Tablespoon, chopped
  Cilantro leaves 8 Small, garnish
  Cilantro leaves 8 Small (For Garnish)
Directions

MAKING
1. In a saucepan, mix vinegar, sugar, and salt.
2. While swirling the pan, cook over low heat for 2 minutes until the sugar dissolves.
3. Add in the chili and let cool.

FINALISING
4. In a mixing bowl, put together cucumber and shallots.
5. Stir in the vinegar mixture.

SERVING
6. Season with chopped cilantro just before serving.
7. Serve in an attractive bowl
8. Garnish with whole cilantro leaves.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Thai
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Interest: 
Holiday, Healthy
Restriction: 
Vegan, Vegetarian
Ingredient: 
Cucumber
Preparation Time: 
5 Minutes
Cook Time: 
2 Minutes
Ready In: 
0 Minutes
Servings: 
2

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