Thai Cucumber Recipe

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Thai Cucumber Ingredients

1 medium cucumber, firm; peeled
1 tbsp vinegar, white
2 tbsp sugar
1 tsp salt
1/4 tsp white pepper
1/2 small onion
1 red chile pepper garnish
1/2 cup peanuts, dry roasted

~======== JULIENNE THE CUCUMB

A Recipe for
Thai Cucumber

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Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

Thai Cucumber

Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

Thai Cucumber Directions

In a deep bowl stir the vinegar, sugar, salt and white pepper until
well blended.

Peel onion, slice into lengthwise paper thin slices. Same with seeded
red chile pepper.

Add the remaining ingredients, except the peanuts, and toss with the
marinade.

Serve at once or cover and chill NO LONGER than 2 hours.

Top with the peanuts (whole or chopped) just before serving. Makes 1
cup

* Personal Note - liked sliced cucumber much better.

~=-=-=-=-=-=-=-=------- Variations to try: thin slice onion and
cucumber instead of julienne and increase vinegar to 2 tbls.

If regular salted peanuts are used, omit salt in marinate.

Adapted from "The Frugal Gourmet on our Immigrant Ancestors" by Jeff
Smith.

== Courtesy of Dale & Gail Shipp, Columbia Md. === Converted by
MMCONV vers. 1.50

Serves: 2

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Thai Cucumber Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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