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Thai Cucumber Salad with Sing Buri Blend
This tasty and unique recipe makes a wonderful addition to any summer table. It’s terrific with spicy grilled foods, delicately cooked salmon or prawns, assorted summer sandwiches and cracked crab. It could be the perfect summer side!
- 2 medium pickling cucumbers, peeled, cut in half lengthwise and seeded
- ¼ teaspoon sea salt
- 3 tablespoons chopped cilantro
- 1 tablespoon organic brown sugar or raw sugar
- 2 tablespoons rice vinegar
- 1 tablespoon olive, canola or peanut oil
- ¼ cup spring onion (or shallot), julienne
- 2 tablespoons jalapeño, minced
- 1 cup Sing Buri Blend
- A few drops of fish sauce *optional
Cut the halved cucumbers in half again and again (into 1/8th spears) lengthwise. Then cut each spear at an angle in ½ inch increments creating diamond shaped pieces. Place cut cucumber (about 2 cups) into a bowl and lightly season with the sea salt and cilantro. Mix well and let sit at room temperature for 10 minutes.
Add the onion mixture to the cucumbers and fold together. Dissolve brown sugar in vinegar. Pour mixture over cucumbers and mix well. Let stand, stirring occasionally for about 20 minutes.
Season to taste with optional fish sauce and fold in Sing Buri Blend.
Enjoy!
Makes 6-8 servings
Cooks Note:
- Add sugar/vinegar solution to taste. Sometimes the cucumbers need less than the 3 tablespoons.
- Leftover cucumber salad is terrific as a sandwich topper especially on roasted chicken.
- Larger batches of the vinegar mixture can be made in advance. I do a batch of 3 tablespoons brown sugar and 3 ounces vinegar and store it in a squirt bottle in the refrigerator so I can just add some to a batch of cucumbers when desired.
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