With Sahale Snacks® Thai Cashews Glazed Mix
This tasty and unique recipe makes a wonderful addition to the dinner table any time of year. It’s terrific with spicy grilled foods, delicately cooked salmon or prawns, and cracked crab.
Add the sugar/vinegar solution to taste. Sometimes the cucumbers need less than the 3 tablespoons. Leftover cucumber salad is terrific as a sandwich topper especially on roasted chicken. Larger batches of the vinegar mixture can be made in advance. I do a batch of 3 tablespoons brown sugar and 3 ounces vinegar and store it in a squirt bottle in the refrigerator so I can just add some to a batch of cucumbers when I want.
Ingredients
Medium pickling cucumbers, peeled, cut in half lengthwise and seeded
Sea Salt
Chopped Cilantro
Organic Brown Sugar or Raw Sugar
Rice Vinegar
Olive Oil, Canola or Peanut Oil
Spring Onion or Shallot, Julienned
Jalapeno, Minced
Fish Sauce (optional)
Instructions
STEP 1: Cut
Cut the halved cucumbers in half again and again (into 1/8th spears) lengthwise. Then cut each spear at an angle in ½ inch increments creating diamond shaped pieces.
STEP 2: Season
Place cut cucumber (about 2 cups) into a bowl and lightly season with the sea salt and cilantro. Mix well and let sit at room temperature for 10 minutes.
STEP 3: Mix
Add the onion mixture to the cucumbers and fold together.
STEP 4: Dress the Salad
Dissolve brown sugar in vinegar. Pour mixture over cucumbers and mix well. Let stand, stirring occasionally for about 20 minutes.
STEP 5: Season
Season to taste with optional fish sauce and fold in Sahale Snacks® Thai Cashews Glazed Mix.
