Thai Cucumber Salad
Zesty Cucumbers in a tangy Sweet Chili Vinaigrette.
  • 3 large cucumberspeeled
  • 1/2cup “match stick” chopped carrots
  • 1/2 diced red onion
  • 1/4cup sugar
  • 1/4cup rice vinegar
  • 1/4cup Red wine vinegar
  • 1/4cup Fresh Cilantroor to taste
  • 2tablespoons Sweet Chili Sauce
  • 1teaspoon salt
  • dash of lime juice
  • cup ┬╝chopped cilantro
  1. Cut cucumbers in half long ways.
  2. With a melon baller scoop out the seeds and pulp from center of cucumber.
  3. Chop cucumbers up in 1/4 inch slices and set aside.
  4. In a small saucepan with medium heat, melt sugar, salt and vinegars until sugar and salt are dissolved. About 2 minutes.
  5. Remove from heat and cool.
  6. Toss together cucumber, carrots, cilantro and red onion.
  7. Pour vinegar mixture, Sweet Chili sauce and lime juice over cucumber mixture.
  8. Marinate for a least 1 hour before serving.
Recipe Notes

Two things you can change if the marinade is too tangy for you. #1 omit the red wine vinegar and make the rice vinegar 1/2 cup and #2 omit the lime. If you prefer a spicier version try adding red pepper flakes to add some heat.