Thai Cucumber Salad Pressure Cooker Recipe
Thai Cucumber Salad is the perfect side dish for any occasion. It is incredibly quick and easy to make but packs a serious flavour punch!
Equipment
- 1 Mixing Bowl Glass
Ingredients
Main ingredients
- ⅓ cup Rice Vinegar for that bright, tart base that wakes everything up
- 1 teaspoon Sugar to balance the vinegar’s zing with just a touch of sweetness
- 1 teaspoon Sesame Oil adds a nutty aroma and smoothness
- 1 medium Red Thai Chile Pepper finely chopped, bringing in the perfect heat
- 1 large English Cucumber spiral cut or sliced thin to soak in flavors quick
- 2 medium Shallots finely diced for a little crunch and sharpness
- ¼ teaspoon Red Pepper Flakes adjust to your preferred spicy level
- A pinch Salt if you want to help flavor pop
- Fresh herbs like cilantro or mint optional, to brighten if you’re feeling fancy
- Lime Juice optional, for extra zing at the end
Instructions
Instructions
- Combine rice vinegar, sugar, sesame oil and red Thai chile pepper in a small mixing bowl. Use a whisk to mix the ingredients really well. In another small bowl, combine the cucumber, shallots and red pepper flakes. Use a wooden spoon to mix well.
- Pour liquid mixture over cucumber mixture. Toss until cucumbers are coated well.
- Place in fridge until ready to serve. Serve in a bowl or on a platter!
- Optionally, use a pressure cooker for steaming to speed up softening if desired.
Notes
Recipe inspired by Thai Cucumber Salad and Spicy Thai Cucumber Salad from Kraft. You can add peanuts to this recipe if you like! In a pinch you can substitute salad dressing and Thai Chili sauce instead of using rice vinegar, sugar and sesame oil.