Food & Cooking Recipes Appetizers Thai Cucumber Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 31, 2020 Print Rate It Share Share Tweet Pin Email 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