As I don’t eat lettuce I am always on the lookout for delectable vegetable salads to make. I’ve found some great recipes over the years, but none may hold a candle to my most recent discovery, a sweet and sour red onion and cucumber salad. I made it (along with my mom’s awesome sous chef help) the weekend my parents were visiting. We had it with the chicken satay skewers with peanut sauce, and honestly, what a fantastic pairing. I think this is the first time I had ever cooked with rice vinegar and boy, am I hooked on the stuff! It has such a pleasant yet at the same time tart taste to it.
I know summer may be coming to an end pretty soon (le sigh)…but make sure you still make a few more summer spectacular recipes including this one. Bask in the “taste of summer” for as long as you can is my mantra!
Cook’s tip-While this recipe was incredibly easy to make, you do need to allow enough time for the cucumbers to drain and the salad to chill. Alternatively, you can make this salad the night before and score, one less thing to do then!
What’s your favorite summer dish?
Sweet-and-Sour Red Onion and Cucumber Salad-Thailand
recipe courtesy of Williams and Sonoma Essentials of Asian Cooking by Farina Kingsley
2 lb cucumbers
1/2 cup rice vinegar
2 tablespoons sugar
4 shallots, thinly sliced
1 red Fresno chile, cut into thin rings and seeded
2 tablespoons chopped fresh cilantro
-Peel the cucumbers and cut each in half lengthwise. Using the tip of a spoon, remove the seeds. Cut each half crosswise into slices 1/4 inch thick. Place the cucumbers in a colander, sprinkle with 1 teaspoon salt, and toss to mix well. Set aside at room temperature and let drain for 1 hour.
-In a small saucepan, combine the vinegar, sugar, and 1 teaspoon salt. Bring to a simmer over medium heat and cook, stirring to dissolve the sugar, for 2 minutes. Set aside and let cool to room temperature.
-Pat the cucumbers dry with paper towels. In a large bowl, combine the cucumbers, shallots, chile, and cilantro and toss to mix well. Pour the dressing over the cucumber mixture and toss to coat thoroughly. Cover and refrigerate for at least 2 hours or up to overnight. Serve chilled.
MAKES 4-6 SERVINGS