How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Thai Cucumber Salad (From New York Times) ?

You need 7 ingredients. The key ingredients include: 4 (about 1 3/4 pounds) cucumbers, 6 tablespoons white vinegar, 6 tablespoons sugar, 3/4 cup water, and more.

Is Thai Cucumber Salad (From New York Times) suitable as salads?

Yes, Thai Cucumber Salad (From New York Times) falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Thai Cucumber Salad (From New York Times) ?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Thai Cucumber Salad (From New York Times) Recipe

Name: Thai Cucumber Salad (From New York Times)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (about 1 3/4 pounds) cucumbers; 6 tablespoons white vinegar; 6 tablespoons sugar; 3/4 cup water; Salt & ground pepper; 2 tablespoons hot pepper; 1/3 cup finely chopped coriander leaves

Thai Cucumber Salad (From New York Times) – a delicious recipe with cucumbers, white vinegar, sugar, water, Salt, hot pepper. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

4 (about 1 3/4 pounds) cucumbers
6 tablespoons white vinegar
6 tablespoons sugar
3/4 cup water
Salt & ground pepper
2 tablespoons hot pepper
1/3 cup finely chopped coriander leaves

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
109 kcal
Category
Salads

Eats Now Editorial Team

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Thai Cucumber Salad (From New York Times)

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