• 1 cucumber (preferably japanese),5 tbs sugar,1 cup
  • boiling water,1/2 cup white vinegar,1 tsp salt,
  • 3 to 5 red chili peppers, seeded and finely chopped,
  • 3 shallots, finely chopped. garnish: 6 to 8 springs
  • chinese parsley.


thinly slice cucumber;arrange in a bowl. dissolve sugar in boiling water;stir in white vinegar and salt. pour sauce over cucumber slices. sprinkle with red chili peppers and shallots. chill. garnish with chinese parsley. makes 1 12 cups. note: chinese parsley=fresh coriander= cilantro.

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Submitted 6/13/05.
Source: keo's thai cuisine cook book
Submitted By: bob mcconnell
cucumber sauce