Food & Cooking Recipes Salad Recipes Thai Cucumber Salad Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on August 31, 2020 Rate PRINT Share Close Photo: Bryan Gardner Prep Time: 15 mins Total Time: 35 mins Yield: Serves 2 to 4; Makes about 2 1/2 cups The vegetables in this crunchy, satisfying Thai Cucumber Salad can be tossed together with the tangy rice vinegar dressing a week in advance, leaving nothing more to do before serving than to scatter roasted peanuts and fresh herbs over the top. Ingredients ½ cup unseasoned rice vinegar 2 tablespoons sugar Kosher salt 1 English cucumber (12 ounces), thinly sliced (2 ½ cups) ½ small red onion, thinly sliced (½ cup) 1 Thai chile, thinly sliced (seeded for less heat, if desired) ¼ cup roasted unsalted peanuts, roughly chopped ½ cup fresh herbs, such as Thai basil, mint, and cilantro, roughly chopped Directions Bring vinegar, sugar, and 1/2 teaspoon salt to a boil in a small saucepan. Reduce heat to medium and cook until mixture has consistency of syrup, about 5 minutes. Transfer to a medium bowl; let cool completely. Add cucumber, onion, and chile; toss to combine. Let stand until cucumbers absorb liquid, 5 minutes, then toss again. Salad can be refrigerated, covered, up to 1 week. Top with peanuts and herbs just before serving. Rate It PRINT