Thai Cucumber Relish

Thai Cucumber Relish

Makes 6 cups (1/2 cups per serving)

INGREDIENTS

1 cup unseasoned rice vinegar
3 tablespoons sugar
1 serrano pepper, seeded and minced
2 tablespoons chopped fresh cilantro
2 large seedless cucumbers, cut into 4 1/2 inch pieces
1 small red onion

DIRECTIONS

Combine vinegar and sugar in small bowl; stir to dissolve sugar. Add serrano pepper and cilantro.

Attach Spiralizer Attachment to KitchenAid® Stand Mixer. Center one cucumber section on fruit and vegetable skewer; attach to Spiralizer. Attach medium spiralizing blade and position at end of cucumber. Place medium bowl below blade to catch cucumber. Turn stand mixer to speed 4 and process until blade reaches end of cucumber. Repeat with remaining cucumber pieces and onion.

Pour vinegar mixture over vegetables; stir to coat. Let stand at room temperature 1 to 2 hours for flavors to blend. Store in jar with tight-fitting lid in refrigerator. Can be made 2 days ahead.

NOTE Serve with seared salmon or chicken satay.

 Thai Cucumber Relish Recipe

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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