Ingredients
Dressing
- 1/3 cup rice vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 medium red Thai chile pepper, finely chopped
Salad
- 1 large English cucumber, spiral cut or sliced
- 2 medium shallots, finely diced
- 1/4 teaspoon red pepper flakes (or to taste)
Instructions
- Prepare the dressing: In a small mixing bowl, combine rice vinegar, sugar, sesame oil, and finely chopped red Thai chile pepper. Whisk thoroughly until the sugar dissolves and the ingredients are well blended.
- Mix the vegetables: In another small bowl, add the spiral-cut or sliced cucumber along with the finely diced shallots and red pepper flakes. Use a wooden spoon to mix all the ingredients evenly.
- Combine dressing and salad: Pour the prepared liquid dressing over the cucumber mixture. Toss everything together gently but thoroughly to ensure the cucumbers and shallots are well coated with the dressing.
- Chill before serving: Place the salad in the refrigerator to chill until ready to serve. This helps the flavors meld and the salad to refresh.
- Serve: Present the salad in a bowl or on a platter as a crisp, flavorful side dish or appetizer.
Notes
- For less heat, remove the seeds from the Thai chile pepper before chopping.
- Use an English cucumber for less bitterness and a crisper texture.
- The salad can be prepared a few hours in advance and kept refrigerated for best flavor.
- Add chopped fresh cilantro or mint for additional herbaceous flavor if desired.
- This salad pairs wonderfully with grilled meats or as a fresh contrast to spicy dishes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
- Diet: Gluten Free
