Ann Heller became the first restaurant critic for The Journal Herald in 1975 and added writing food stories for that paper in 1977. The Journal was merged with the Dayton Daily News, where she remained restaurant critic and food editor until 2006. During that time, she tested and shared hundreds upon hundreds of recipes with our readers. Now we want to share them with a new generation every week on our subscriber website, MyDaytonDailyNews.com.
A sweet and sour cucumber salad is a traditional accompaniment to satays, the grilled, skewered snacks served in Thailand. Depending on who you talk to, it may be spiked with hot pepper, but it’s not necessary.
In this country, the salad is also a good accompaniment to grilled chicken and seafood.
Thai Cucumber Salad
Makes 4 to 6 small servings
1 medium cucumber, peeled and seeded
1/2 cup vinegar
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup chopped onion
1 jalapeno (preferably red), minced
2 sprigs cilantro (optional)
Cut the cucumber into quarters lengthwise and slice crosswise. Combine the vinegar, sugar and salt and stir to dissolve sugar. Add the cucumber, onion and jalapeno. Set aside until ready to serve.
Sprinkle with slivered cilantro leaves.
NOTE: A touch of sesame oil is a nice addition.
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