Thai Cucumber Salad with Peanuts and Chili
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 1 hr 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 medium cucumber (s)
- 2 tablespoon white wine vinegar or rice vinegar
- 2 teaspoons sugar
- 2 tablespoon chili sauce, e.g. sweet and hot
- 1 onion (s), red
- Coriander green, fresh
- 100 g peanuts
- 2 tablespoon garlic
- 1 teaspoon chilli pepper (s), chopped
- 1 tablespoon fish sauce
Print Recipe
Pin Recipe Instructions
- Peel and halve the cucumbers and scrape out the seeds with a small spoon. Cut the cucumber halves into slices. Peel the onion and cut into half rings, add to the cucumber.
- Mix the vinegar and sugar well and pour over the cucumber and onions together with the chilli sauce and coriander. Mix everything well and let it steep for about 45 minutes.
- Cut the garlic into small pieces and roast in a pan without fat until golden brown.
- Then roughly chop the peanuts and roast them without fat. Put aside.
- Just before serving, mix the peanuts, garlic, chilli pepper and the fish sauce and mix with the salad. If necessary, season again with vinegar and chilli sauce.
- Arrange and enjoy!
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