A refreshing and tangy cucumber salad with a Thai-inspired twist, perfect for any occasion.
In a saucepan, combine the sugar, vinegar, chili sauce, and salt.
Stir continuously to ensure the sugar dissolves evenly.
Heat the mixture over low heat until the sugar is fully dissolved.
Avoid boiling to preserve the vinegar's tangy flavor.
Slice the cucumbers and red onion thinly.
Use a mandoline slicer for uniform slices.
In a mixing bowl, combine the sliced cucumbers, red onion, and fresh cilantro.
Gently toss to avoid bruising the vegetables.
Pour the warm dressing over the salad mixture and toss to coat.
Ensure all the vegetables are evenly coated with the dressing.
Refrigerate the salad for at least one hour before serving.
Chilling allows the flavors to meld together beautifully.
Before serving, sprinkle the salad with roasted peanuts for added crunch.
Add the peanuts just before serving to keep them crunchy.
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