The little dude has a thing for Thai lately, and he loves the little cucumber salad that comes with his chicken satay at the restaurant. This was my attempt to recreate that, and it was a success!
Thai Cucumber Salad
- 1 cucumber, seeded and sliced into thick matchsticks
- equal parts carrot, approximately 15-20 baby carrots, halved or quarter sliced depending on size
- 2 cups boiling water
- 1 T honey
- 1 tsp salt
- 2 T rice wine vinegar
- ½ red pepper small diced
- Add cucumber and carrots to bowl. Pour boiling water over and allow to sit for 15 minutes. Meanwhile, mix honey, salt, and vinegar in separate bowl. Drain cucumbers and carrots. Use clean towl to dry and lightly squeeze moisture. Toss with honey/vinegar mixture along with pepper.
The traditional recipe includes thai chili peppers. This was mostly intended for a toddler so I used basic red bell pepper. (I’d love to try it spicy.) I kept it low salt and lower sweet than most traditional. It may or may not already be almost gone. 🙂 Tags: carrots, cucumbers, salad, thai, toddler food, vinegar