Thai Cucumber Salad Good Recipes

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Thai Cucumber Salad

"This candy and tangy summer salad of cucumber, cilantro, and peanuts with only a hint of heat is usually successful at picnics and potlucks since it doesn't want to be refrigerated and you are pretty much assured to be the best one bringing this dish!"

Ingredients :

3 massive cucumbers, peeled, halved lengthwise, seeded, and cut into 1/four-inch slices
1 tablespoon salt
half of cup white sugar
half cup rice wine vinegar
2 jalapeno peppers, seeded and chopped
1/4 cup chopped cilantro
1/2 cup chopped peanuts

Instructions :

Prep : 15M	Cook : 4M	Ready in : 45M

Toss the cucumbers with the salt in a colander, and leave in the sink to empty for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.
Whisk collectively the sugar and vinegar in a blending bowl until the sugar has dissolved. Add the cucumbers, jalapeno peppers, and cilantro; toss to mix. Sprinkle chopped peanuts on pinnacle earlier than serving.

Notes :

Try the use of a Reynolds® slow cooker liner to your gradual cooker for simpler cleanup.

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