This cool and refreshing salad accompanies many meals in Thailand, Indonesia (Acar Ketimun), and throughout the region. It goes particularly well with rice dishes and compliments all kinds of grilled or roasted meats. These crunchy cucumbers can be made a in advance and chilled in the refrigerator for weeks.

Tueng Kwa Brio Wan – Sweet and Sour Cucumber Salad

This simple to make dish will become a go-to when you're looking to throw together a quick, cool salad to go complement a Southeast Asian main course. It goes especially well with grilled or stewed dishes. Indonesia's Acar Ketimun is served ungarnished, but don't skip the chopped peanut topping for this Thai version. It adds a whole other dimension, as if cool-sweet-sour-spicy-crunchy isn't enough.

5 from 2 votes

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Course: Condiment, Salad, Side Dish

Cuisine: Indonesia, Southeast Asian, Thailand

Prep Time: 5

Salting: 20

Total Time: 25

Servings:

Author: My Hungry Traveler

Equipment

Colander
Medium saucepan

Ingredients

1 large English cucumber or twice as many regular cucumbers.
¼ cup Water
1 tsp Kosher salt
3 tbsp Sugar
2 tsp Fresh cilantro, minced
½ cup Red onion, chopped
2 tbsp Rice vinegar
2 tbsp Chopped peanuts
1 small Red chile, slivered or ⅛ tsp crushed hot chili flakes

US Customary – Metric

Instructions

Split cucumber in half and scoop out seeds. Cut seeded cucumber into thin slices. Put into a colander in the sink, salt well, and let stand for 15 minutes. Press out as much moisture as possible with paper towels and place in a small serving bowl with the chopped cilantro.
Heat water and sugar until sugar dissolves. Place onions and chilies into the hot water for about 5 minutes. Add vinegar and pour over the cucumbers. Serve at room temperature or, better yet, refrigerate for a few hours. Garnish with chopped peanuts right before serving.