Thai Cucumber Salad

Ingredients

• Rice wine vinegar

  ⅓ cup or 79g

• Sugar

  White, granulated sugar

  2 tbsp or 25g

• Sesame oil

  Salad or cooking

  ½ tsp or 2g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Salt

  Table

  ½ tsp or 3g

• Cucumber

  Peeled, raw

  2 large or 560g

• Peanuts

  All types, dry-roasted, without salt

  ¼ cup or 37g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 large or 75g

Directions

1. In a small bowl, combine the rice vinegar, sugar, sesame oil, red pepper flakes, and salt. Set the dressing aside to give it time to blend.
2. Peel and slice the cucumber. Place the sliced cucumbers in a large bowl.
3. Chop the peanuts into smaller pieces, if desired. Slice the green onions.
4. Add the dressing, peanuts, and green onions to the sliced cucumbers. Stir to combine. Serve immediately or refrigerate until ready to eat. Give the salad a brief stir before serving to redistribute the dressing and flavors.