To round out the Thai trifecta, here’s a recipe that’s great with the Pad Thai and Chicken Satay recipes I shared recently. This cool and slightly sweet salad is the perfect complement to any Thai dish, especially if you like your food spicy. Prepare it the day before you serve it to really let the dressing soak into the veggies.
Ingredients
- 1 cup White Sugar
- 1 cup Hot Water
- 1/2 cup White Wine Vinegar
- 1 tsp. Salt
- 2 Large Cucumbers
- 1/2 cup Red Onion, coarsely chopped
Directions
- In a medium-sized bowl, whisk together sugar, water, vinegar, and salt.
- Peel, slice, and quarter cucumbers, and place in bowl with vinegar mixture.
- Add chopped onion to bowl, and toss to combine.
- Refrigerate at least one hour (preferably overnight) before serving.