Thai Cucumber Salad

1. 1

   Cut the ends off the cucumber, then slice the cucumber lengthwise into quarters.

2. 2

   Using a sharp knife or mandoline, cut the quarters crosswise into very thin slices.

3. 3

   In a small saucepan set over medium-high heat, bring the water, sugar and vinegar to a boil, simmering until the sugar dissolves.

4. 4

   Remove from the heat and let cool completely.

5. 5

   In a medium bowl, add the reserved sliced cucumber, ginger, salt and chile.

6. 6

   Pour the cooled syrup over the other ingredients and stir to combine.

7. 7

   Serve immediately or within a few hours of making.

* Per serving · 4 servings · Values may vary.

No additional tips available.