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Ingredientes
- 1/2 c. Rice vinegar
- 1/2 c. Water
- 1/2 c. Sugar
- 1 tsp Salt
- 6 x Pickling cucumbers
- 3 Tbsp. Coarsely minced shallot or possibly purple onion
- 1 tsp Finely minced fresh warm Thai chili pepper
- 1 Tbsp. Finely minced dry-roasted peanuts Few fresh cilantro leaves
Direcciones
- From Real Thai by Nancy McDermott. It is often served with satay but also is a great accompaniment for dishes like the Thai Basil Chicken. The small
- "pickling" cucumbers are the best to use.
- Combine the vinegar, water, sugar and salt in a small saucepan over medium heat. Bring to a gentle boil stirring to dissolve sugar and salt. Remove from heat and cold to room temperature.
- Just before serving time, peel the cucumbers. (Make cuts or possibly "score" the cucumber length-wise all around if you want to make this look a little more decorative.) Slice as you normally would slice cucumbers for a salad.
- Combine the cucumber slices with the vinegar dressing, shallots, and chiles in a serving bowl. Sprinkle with the peanuts and garnish with the cilantro leaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 8 servings | |
| Calories 59 | |
| Calories from Fat 1 | 2% |
| Total Fat 0.1g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 881mg | 37% |
| Potassium 33mg | 1% |
| Total Carbs 14.29g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 13.07g | 9% |
| Protein 0.24g | 0% |
