I have a batch of recipes I’ve printed off from the interwebs that have been floating around my kitchen. Now that I have an iPad I thought it’d be a great idea to put all the recipes in one place online so that I can toss out the paper versions. This might be good news to friends who have enjoyed some of these recipes.

I think that there are few things more refreshing than the sweet and tart flavors of a cold cucumber salad, I’ve been craving cucumber salad for the last few weeks so that’s why I’m start with this recipe. I often find myself looking for excuses to buy cucumbers (which seem to be ultra-perishable here on the East coast). Cooking up a Thai curry, Satay Chicken or Pad Thai is, of course, the best excuse I can think of and I recently mentioned my favorite Thai cookbook Oiginal Thai Cookbook by Jennifer Brennan that I’d forgotten in the move from California.

My replacement cookbook arrived last week, but I thought I’d post and share this recipe I found while I was without, you can find the original recipe at A Taste of Thai. Don’t be afraid to experiment a little, I usually finely chop the cucumber so it’s more like what you get in restaurants, then I add a carrot and instead of using the garlic chili sauce I have used garlic and finely minced jalapeno.

Thai Cucumber Salad

Ingredients

1/2 cup sugar
1/2 cup rice vinegar
1/4 cup water
1 tablespoon Garlic Chili Pepper Sauce
1 teaspoon salt
1 English cucumber, unpeeled and sliced thinly
1/4 cup diced red onion

Garnish:
3 tablespoons chopped cilantro and mint
3 tablespoons chopped roasted peanuts

Directions

In small saucepan combine the sugar, vinegar, water, Garlic Chili Pepper Sauce and salt. Stirring, cook over medium heat until sugar is dissolved.

Add cucumbers and onions to a size appropriate dish (one that will allow all the cucumber mixture to be covered with marinade). Pour vinegar mixture over vegetables and let marinate for 30 minutes.
Just before serving sprinkle with cilantro, mint and peanuts.

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