Speaker: This recipe for a Thai Cucumber salad is refreshing starter or side for the warm summer months. When cooking with lemongrass, first cut off the top and bottom, then cut the lemongrass using an extremely sharp knife because the stalk is very firm, you only want to use the white part. Place the lemongrass in a blender, with 2 teaspoons of sugar, 1 teaspoon of curry powder, one clove of garlic, half a teaspoon of salt, and half a cup of brown rice vinegar, pause until blending.
Now to prepare the salad to a medium bowl, add two pounds of cucumbers peeled in stripes, halved, deseeded, and sliced. Then add 1 one jalapeno seeded and minced, and 3 scallions that have been thinly sliced diagonally, and a quarter cup of fresh chopped cilantro. Now I need the salad with dressing for 15 to 20 minutes before serving. Roughly chopped 3 quarters of a cup of peanuts, and garnish. This Savary Thai Cucumber salad is a great addition to any meal. For more delicious summer recipes, visit summerkitchen.tv.
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