Thai Cucumber Salad

Ingredients

• ½ cup unseasoned rice vinegar
• Pinch of salt
• ½ small red onion, thinly sliced (1/2 cup)
• ¼ cup roasted unsalted peanuts, roughly chopped
• 2 tbs sugar
• 1 English cucumber
• 1 Thai chili, thinly sliced and seeded
• ½ cup fresh herbs – basil, mint, and cilantro roughly chopped.

Preparation

1. Bring vinegar, sugar, and ½ tsp salt to a boil in a small saucepan. Reduce heat to medium an cook until mixture has consistency of syrup. About 5 minutes.
2. Transfer to a medium bowl; let cool completely.
3. Add cucumber, onion, and chili; toss and combine. Let stand until cucumbers absorb liquid, 5 minutes, then toss again.
4. Top with peanuts and herbs just before serving.
5. Pair with our Toasted Sesame Mini Croccantini, and enjoy!