Back at it again. Here we are at the kitchen of cringe kickin’ yet another meal your way to feast your eyes on and maybe even your mouth on.
And when you put your mouth on things, you want to make sure those things feel right. You know what I’m saying. After simmering the sauce to thicken it, be sure to let it cool off to the side. This is not the time for warm cucumber in your mouth.
When we manufactured the ingredients list, I first figured that sesame seeds would be the seeds of my dreams for this Thai salad. However, I don’t know what sesame seeds are and got shelled sunflower seeds instead. No number of apple cider vinegar detoxes will rid me of the shame.
Regardless, this is our recipe, so I can use whatever seeds I want! Don’t put me in a box.
Our dressing to cucumber ratio was a tad bit off in our pics, but I did adjust it in the recipe. Our tip to you is to add a little dressing, toss your cucumbers, and then add more dressing as needed. This is not a cucumber soup.
Keep your sauce on the food, not the floor,
Your favorite alternative chefs, K & T
Thai Cucumber Salad
Ingredients
- 2 English Cucumber chopped (ENGLISH? This is a Thai recipe!)
- ¼ tsp salt
- 1 tbsp Apple Cider Vinegar
- ¼ cup Sweet Chili Sauce
- 2 tbsps water
- ½ a Red Onion diced
- 1 tbsp shelled sunflower seeds or sesame seeds
Instructions
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Add salt to your chopped cucumbers. Mix well and set aside in the fridge for 15 minutes.
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While you are waiting for you cucumbers, start making the dressing by combining apple cider vinegar, sweet chili sauce, and water. Simmer on medium until the dressing thickens. Set dressing aside and let cool.
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Drain the cucumbers of any excess water and add the dressing. Toss the red onion, cucumber, and sunflower seeds (or sesame seeds, if you aren’t Chef K!). Serve immediately.