THAI CUCUMBER SALAD #vegan #meals

Thai Cucumber Salad is light, reviving, and dynamic in enhance. It's the ideal summer side dish or ally to any Asian propelled feast.

I generally get inquiries regarding what sort of vinegar can be utilized instead of the rice vinegar in this formula and I need to firmly ask you to not substitute the rice vinegar. Rice vinegar has a remarkably gentle flavor and causticity that is simply ideal for this formula. I locate that white vinegar and apple juice vinegar are both a piece excessively solid.

The flavors do get great as it sits in the ice chest, in spite of the fact that the cucumbers get gentler (a few people don't care for that–I sort of do!). In any case, this Thai Cucumber Salad is too reviving and scrumptious. It generally has been and consistently will be my top choice!

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INGREDIENTS
DRESSING

• 1/3 cup rice vinegar ($0.59)
• 2 Tbsp granulated sugar ($0.10)
• 1/2 tsp toasted sesame oil ($0.06)
• 1/4 to 1/2 tsp red pepper flakes ($0.03)
• 1/2 tsp salt ($0.02)

SALAD

1. 2 large cucumbers ($1.60)
2. 3 green onions ($0.25)
3. 1/4 cup chopped peanuts ($0.19)

INSTRUCTIONS

1. In a small bowl, combine the rice vinegar, sugar, sesame oil, red pepper flakes, and salt. Set the dressing aside to give it time to blend.
2. Peel and slice the cucumber using your favorite method (see photos below for my technique). Place the sliced cucumbers in a large bowl.
3. Chop the peanuts into smaller pieces, if desired. Slice the green onions.
4. Add the dressing, peanuts, and green onions to the sliced cucumbers. Stir to combine. Serve immediately or refrigerate until ready to eat. Give the salad a brief stir before serving to redistribute the dressing and flavors.

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