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Thai Cucumber Salad

Serving: Yield: 2 servings

Ingredients

  • 2 Tbsp of water
  • 6 Tbsp of rice wine vinegar
  • 1/2 tsp of kosher or sea salt
  • 1 Tbsp of sugar
  • 1 of cucumber, peeled, sliced, and seeded
  • 1 of jalapeño or serrano chili, seeds removed, chopped
  • 2 Tbsp of chopped fresh cilantro
  • 1/2 of yellow onion, thinly sliced

Steps

  1. In a small bowl, combine the water, vinegar, salt, and sugar and mix.
  2. In a medium serving bowl, arrange the cucumber, chili, cilantro, and onion in layers.
  3. Pour the vinegar mixture over the salad.
  4. Refrigerate 30 minutes before serving.

Sourced from: Center for Ecoliteracy



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