I have trouble going to a Thai restaurant and NOT ordering an appetizer of cucumber salad. If they offered it in entrée portion, I would probably order it as my meal. It’s sweet, it’s tangy, it’s crunchy and oh so refreshing.
I’ve made a few attempts at a homemade version before, but they always seems a little off. This is one of the closest I’ve made. It might even taste a little lighter than that in the restaurant.
- 1 hot-house cucumber, unpeeled, sliced thinly
- 1/2 tablespoon coarse kosher salt
- 1/4 cup distilled white vinegar
- 1 1/2 tablespoons sugar
- fresh ground black pepper
Place cucumber slices in colander, sprinkle with salt, toss to coat. Stir occasionally. Let stand 15 minutes.
Mix remaining ingredients in bowl until sugar is dissolved.
Rinse and drain cucumbers well. Pat to dry.
Add to dressing mixture. Combine well. Refrigerate for at least 15 minutes or up to 24 hours(I put mine in a glass jar for safe keeping) and ate them a day later. The flavor was superb.