The inspiration behind this recipe comes from one of my favorite restaurants here in Charlotte, Cowfish. It’s become a go to lunch spot for us because the food is good, the menu is extensive and they have the best bento box for kids. Scottie and I have started going on the regular with a few of our friends and one of the side items off the menu is a Thai Cucumber Salad. After one of our lunch dates I decided my next mission was to recreate this tasty little salad at home.
This Thai Cucumber Salad is light and refreshing making it the perfect side dish for the warmer months. It would make a great addition to an outdoor BBQ or picnic since it’s simple to put together and can be served at room temperature. There are different elements to this salad that makes it so unique, yet delicious. Crisp cucumbers are soaked in a sweet and tangy dressing and topped with aromatic cilantro and a hint of spice from the red pepper flakes. It’s everything you could want and more.
- 3 large cucumbers, peeled, seeded, halved lengthwise, and cut into slices
- ¼ cup diced red onion
- ½ cup sugar
- ½ cup rice vinegar
- ½ teaspoon red pepper flakes
- 1 teaspoon salt
- ¼ cup chopped cilantro
- In a small saucepan, whisk together the sugar and vinegar till the sugar has dissolved. Remove from heat. In a medium-sized bowl add the cucumbers, onions, red pepper flakes, salt and cilantro. Toss to combine.
- Allow to marinate at least 30 minutes before serving