Summer is almost over! Say it ain’t so! For me it really is over. School has started (why I haven’t posted in forever!) and our garden and pool filled days are winding down.
Don’t let go of summer in the kitchen yet at least! Keep it alive with thai cucumber salad! It’s cool, crisp, full of flavor, and is crazy refreshing. Summer may be almost over but these days are scorching!!
I had the most amazing thai cucumber salad at one of our favorite restaurants, CafeMantic (in Willimantic, CT) and just had to recreate it!!
It all starts with a simple syrup…aka one part sugar, one part water. I went a little heavier on the sugar to water ratio for this recipe. Use 1/3 cup of sugar and 1/4 cup of water. Heat them in a sauce pan with one SMASHED garlic clove, 1 teaspoon of red pepper flakes, the juice of one lime, 2 teaspoons of fish sauce, and 1/2 teaspoon of ground ginger. Let it cook together until the sugar dissolves. Remove from the heat and let it cool a little.
Sprinkle in 1 teaspoon of sesame seeds, 1 teaspoon of sesame oil and 1/4 cup of rice vinegar.
Then all you need to do is toss with very thinly sliced cucumber and you are finished! Quick, simple, and barely any heat needed. And the longer it sits, the better! It will stay fresh in the fridge for 4-5 days!
- 1/3 cup sugar
- 1/4 cup water
- 1 clove garlic, smashed
- 1 tsp. red pepper flakes
- juice of one lime
- 2 tsp. fish sauce
- 1/2 tsp. ground ginger
- 1 tsp. sesame seeds
- 1 tsp. sesame oil
- 1/4 cup rice vinegar
- 2 large cucumbers, sliced thinly
- 1. Heat all ingredients except for the oil, vinegar, and cucumbers in a sauce pan until the sugar dissolves.
- 2. Cool until room temperature and toss with the sliced cucumbers.
- 3. Let cool in the fridge and serve!