Thai-Inspired Sweet & Tangy Cucumber Salad
Prep time: 
Total time: 
Yield: 4 servings
 
Ingredients
  • 3 tablespoons rice vinegar
  • 3 tablespoons white sugar (or you could try it with honey instead; if so, start with about half the amount)
  • ½ teaspoon salt
  • 1 medium English cucumber, halved length-wise and thinly sliced (see note below)
  • 1 medium white onion, halved and thinly sliced
  • 1 teaspoon dried, crushed mint leaves (or 1 tablespoon minced fresh mint leaves)
Instructions
  1. Whisk together the vinegar, sugar, and salt in a medium bowl until the salt and sugar are dissolved.
  2. Stir in the cucumber, onion, and mint.
  3. Refrigerate at least one hour (but up to four) before serving.
Notes
English Cucumber Substitution: Instead of using 1 English cucumber, you can use about 3 Persian cucumbers (or any kind of smallish cucumber that is nearly seedless). If you’re using smaller cucumbers, such as Persian cucumbers, there is no need to halve them before thinly slicing.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/thai-inspired-sweet-tangy-cucumber-salad/