Spicy Thai Cucumber Salad

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 3 english seedless cucumbers
• 1/4 cup vinegar
• 1 -2 tablespoon rice vinegar
• 2 teaspoons sugar
• 1 tablespoon chili sauce, to taste (i use sriracha)
• 1/2 small red onion, very thinly sliced
• 1/2 cup cilantro, chopped
• 1 small jalapeno, diced (or other hot pepper)
• 1 tablespoon fish sauce
• 1/2 cup roasted unsalted peanuts, chopped

Recipe

• 1 in a medium glass bowl, combine the vinegars, sugar, and sriracha. stir until sugar is dissolved.
• 2 if using waxed cucumbers, peel. if using the small seedless or english, you can leave the peel on. cut the cucumber in half lengthwise. scrape the seeds out with a spoon or end of peeler. thinly slice the cucumbers.
• 3 add the cucumbers, onion, cilantro, and pepper to the vinegar. toss to coat. refrigerate for 30-45 minutes.
• 4 when ready to serve, stir in the fish sauce and sprinkle with the peanuts.