This cucumber salad recipe is very close to what you'd get at your favorite Thai restaurant. Cucumber, cilantro, and peanuts are tossed in a sweet and tangy vinaigrette with just a hint of heat from jalapeños. This summer salad is always a hit at picnics and potlucks since it doesn't need to be refrigerated.
3 large cucumbers, peeled, halved lengthwise, seeded, and cut into 1/4-inch slices
1 tablespoon salt
½ cup white sugar
½ cup rice wine vinegar
2 medium jalapeno peppers, seeded and chopped
¼ cup chopped cilantro
½ cup chopped peanuts
Toss cucumbers with salt in a colander; leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.
Whisk sugar and vinegar together in a mixing bowl until sugar has dissolved. Add cucumbers, jalapeños, and cilantro; toss to combine. Sprinkle chopped peanuts on top just before serving.
