Thai Cucumber Salad

Cucumbers have made their appearance at the market. They are delicious to eat by themselves, either sliced or cut into spears, added to a sandwich for some crunch or diced into a salad. Here is a recipe with picnic salad season in mind.

  • ⅓ cup rice vinegar $0.59
  • 2 Tbsp granulated sugar $0.10
  • ½ tsp toasted sesame oil $0.06
  • ¼ to ½ tsp red pepper flakes $0.03
  • ½ tsp salt $0.02
  • 2 large cucumbers $1.60
  • 3 green onions $0.25
  • ¼ cup chopped peanuts $0.19

  1. In a small bowl, combine the rice vinegar, sugar, sesame oil, red pepper flakes, and salt. Set the dressing aside to give it time to blend.
  2. Peel and slice the cucumber using your favorite method (see photos below for my technique). Place the sliced cucumbers in a large bowl.
  3. Chop the peanuts into smaller pieces, if desired. Slice the green onions.
  4. Add the dressing, peanuts, and green onions to the sliced cucumbers. Stir to combine. Serve immediately or refrigerate until ready to eat. Give the salad a brief stir before serving to redistribute the dressing and flavors.

Recipe from: Budget Byte$