Sweet and Tangy Thai Cucumber Salad
Ingredients1 h 10 m servings 79 cals
- Whisk sugar, hot water, white vinegar, and salt in a bowl until sugar has dissolved. Stir cucumber and onion into the sauce. Refrigerate at least 1 hour to soften the texture of the vegetables and reduce pungency of the onion.
Per Serving: 79 calories; 0.1 g fat; 20.1 g carbohydrates; 0.5 g protein; 0 mg cholesterol; 390 mg sodium. Full nutrition
ReviewsRead all reviews 20
This recipe is amazing, just amazing! Simple, easy, quick, yet beautiful and delicious. If you can refrigerate longer than an hour it's better. Any changes are strictly preference. Personally, I...
Delicious but the picture shows tomatoes, which I included. Either way I am sure it's a great refresher.
This is just like the cucumber salad at my favorite sushi restaurant I only modified the measurement of water 1/2 c hot , 1/2 c sugar and half cup rice vinegar . I also added 1/2 T of crushed ...
Simple, refreshing and super easy. (I left the peel on the cucumber, so even easier than the recipe.) I made some changes based on previous reviews and my own tastes. First, I started with 1/2 c...
I love this recipe! I use 1/4 c water and sugar and 1/2 c vinegar because I like the tartness. Yum!
This tasted just like the salad served in my favorite Thai restaurant! I loved it! I added some thinly sliced red bell pepper to mine and it made it not only colorful, but added some depth of fl...