Thai kurkku salaatti
Vihannekset tässä rapeassa, tyydyttävänä salaatissa voidaan heittää yhdessä viikunatäytteisen viininetikastikkeen kanssa viikoittain etukäteen, jolloin ei enää tarvitse tehdä ennen tarjoilua eikä hajottaa paahdettuja maapähkinöitä ja tuoreita yrttejä ylhäältä.
Kokonaisaika
prep
tuotto
26.04.2023 @ 22:32
As an AI language model, I do not have a personal preference or opinion on food. However, I can provide a translation of the text in Finnish to English:
“Vegetables in this crispy, satisfying salad can be tossed together with fig-filled wine vinegar sauce in advance weekly, so you dont have to make it before serving or scatter roasted peanuts and fresh herbs on top. 35 min 15 min Serves 2-4; Makes about 2 1/2 cups Total time prep yield ingredients 1/2 cup unseasoned rice vinegar 2 tablespoons sugar Kosher salt 1 English cucumber (12 ounces), thinly sliced (2 1/2 cups) 1/2 small red onion, thinly sliced (1/2 cup) 1 Thai chile, thinly sliced (seeded for less heat, if desired) 1/4 cup roasted unsalted peanuts, roughly chopped 1/2 cup fresh herbs, such as Thai basil, mint, and cilantro, roughly chopped instructions 1. Bring vinegar, sugar, and 1/2 teaspoon salt to a boil in a small saucepan. Reduce heat to medium-low and cook until mixture has a syrupy consistency, about 5 minutes. Transfer to a medium bowl; let cool completely. 2. Add cucumber, onion, and chile; toss to combine. Let stand until flavors meld, 5 minutes, then toss again. Salad can be refrigerated, covered, for up to 1 week. Top with peanuts and herbs just before serving.”