Valentine just came into my bedroom, twirled a few times, and then whispered, “Edison has a very sharp knife!” I raced to the kitchen to find our 14-month-old on top of the table. I guess I’ll add climbing to his list of accomplishments?? As well as knife-wielding. And they say kids these days are useless. Look at all these skills! He didn’t even bleed! I’m so proud. Gah. Well kids with knives aside, today I’m sharing your new favorite relish: a simple Thai cucumber salad recipe! I remember one time years ago, I was on the phone, and my young nephew Eli started yelling at me. I told him to pipe down, and then he whispered, “Truman is in the fireplace.” And I turned to see Truman, 16 months, completely blackened with soot. “Well why didn’t you tell me sooner?!” These poor children. Adults don’t make sense. (Truman made it out alive.) This is my new favorite meal of all time! Fatty chicken thighs slathered in rich peanut sauce, toasty bread also dipped in the sauce, broken up with bites of sweet and vinegary cucumber and hot pepper. It is such an amazing combination! It’s absolutely addictive, not just with chicken satay, but with all kind of things! The sweet, vinegary bite of the syrup, the coolness of the cucumbers, and the spicy peppers come together for the perfect palate cleanser for anything coming off your grill. It also pairs really well with any kind of curry! Start by making the simple syrup. Add white vinegar, sugar, salt, and a smidge of water to a small pot. Stir it up and bring to a boil over high heat. Once it boils, let it bubble for about a minute to make sure all that sugar is dissolved and to thicken it up just a bit. That’s it! Let it cool. It doesn’t even take long to cool because it’s not a huge amount. Stick it in the fridge or freezer for a half hour and you are good to go. Meanwhile, chop your veggies. You will need cucumbers, shallots, peppers, and cilantro. Here’s how I like to chop my cucumbers. Don’t make the slices too thin (as I often recommend for cucumber salad). You want a nice decent crunch in this salad! Next you will need shallots. Shallots are pretty mild for eating raw, so I highly recommend them. They have great flavor. But red onions will do in a pinch if you don’t have a shallot. The last ingredient is cilantro. You can leave it out if you are a cilantro hater. But it adds so much! Ahh I feel so sorry for all you cilantro-is-soap people. I know it’s a genetic thing but you are seriously missing out. Pour the cooled syrup over the top of the chopped veggies, and that’s it! This salad is best served right away. Only use as much syrup as you think you will need, and only add syrup to the veggies you know you will eat right away. You can always add more.
How long will cucumbers in vinegar last?
If you do need to store the fully assembled Thai cucumber salad, it will last in the fridge for up to 3 days. Again, keep in mind that the fresh, crunchy texture of the cucumber will be affected the longer it sits in the vinegar syrup! But I see no reason to limit ourselves here. Bring on the globalization! This salad would be delicious served in so many different ways: Facebook | Pinterest | Instagram Asian Marinated Cucumber Salad « this one is so good. Put it on anything. Strawberry Cucumber Salad « this is the perfect spring side dish, especially for Easter. It’s a showstopper! Orange Olive Salad with Balsamic Vinaigrette « this is SO good with a perfect steak. Don’t knock it til you try it. Easy Broccoli Bacon Salad « no one can say no to this classic! Greek Salad Recipe « I love making this with these Gyros. Mango Salad with Avocado and Lime from Our Salty Kitchen Minty Sweet Pea Hummus from She Likes Food
