The story:
Well as I was looking at some photos on my computer I realized that at one time I had a food blog. I took a look online and what do you know it was still there! Well I figured that I might as well update the site as as you might imagine I have come up with a few new recipes in the last year or so. This dish, Thai cucumber salad, is something that I've had in restaurants several times and always loved it. It finally came to me some weeks ago, that you know what, I could easily make that at home. It really is easy to make, and its dangerously addictive. I keep making it as a side for dinner but it always turns into a pre-dinner snack.
The ingredients:
1 large cucumber
1 red jalapeno
3 tbs of fresh chopped cilantro
1/4 cup of fine white vinegar
3 tbs of sugar
3 dashes of ponzu sauce
1 carrot sliced very thin
1 tbs of sweet chili spring roll sauce
The directions for cooking are fairly simple, though a bit trickier if you don't have a multi-use mandolin. Wash the cucumber thoroughly, and slice very thinly on the mandolin. I like to use a shredder attachment, which creates strands that are about the length and thickness of thin spaghetti. Place all of the cucumber in a large bowl to the side. Using the mandolin, slice the carrot to the same thickness and place in the same bowl as the cucumbers. Slice the jalapeno into circles and place in the bowl. (remove the membranes and seeds if you can't take the heat) Rough chop the cilantro and place in the bowl. Now for the wet ingredients, as well as the sugar. Sprinkle the sugar over the veggies, and then gently mix it. Next comes the vinegar and the ponzu. Again, gently mix everything, until all the veggies are coated. Finally add the chili sauce, and mix one last time. Its best if you let this sit for a few hours before you serve it, and to me its best chilled.
Well as I was looking at some photos on my computer I realized that at one time I had a food blog. I took a look online and what do you know it was still there! Well I figured that I might as well update the site as as you might imagine I have come up with a few new recipes in the last year or so. This dish, Thai cucumber salad, is something that I've had in restaurants several times and always loved it. It finally came to me some weeks ago, that you know what, I could easily make that at home. It really is easy to make, and its dangerously addictive. I keep making it as a side for dinner but it always turns into a pre-dinner snack.
The ingredients:
1 large cucumber
1 red jalapeno
3 tbs of fresh chopped cilantro
1/4 cup of fine white vinegar
3 tbs of sugar
3 dashes of ponzu sauce
1 carrot sliced very thin
1 tbs of sweet chili spring roll sauce
The directions for cooking are fairly simple, though a bit trickier if you don't have a multi-use mandolin. Wash the cucumber thoroughly, and slice very thinly on the mandolin. I like to use a shredder attachment, which creates strands that are about the length and thickness of thin spaghetti. Place all of the cucumber in a large bowl to the side. Using the mandolin, slice the carrot to the same thickness and place in the same bowl as the cucumbers. Slice the jalapeno into circles and place in the bowl. (remove the membranes and seeds if you can't take the heat) Rough chop the cilantro and place in the bowl. Now for the wet ingredients, as well as the sugar. Sprinkle the sugar over the veggies, and then gently mix it. Next comes the vinegar and the ponzu. Again, gently mix everything, until all the veggies are coated. Finally add the chili sauce, and mix one last time. Its best if you let this sit for a few hours before you serve it, and to me its best chilled.
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