Thai Cucumber Salad???!


Question: I've had this dish before in Thai restaurants before a meal- it's cucumbers, carrots, onions (possibly sweet ones). I think that's it. The dressing over it was clear and sweet, semi tangy. Anybody have a recipe that goes along the lines of this? I could eat this as a meal itself!


Answers: I've had this dish before in Thai restaurants before a meal- it's cucumbers, carrots, onions (possibly sweet ones). I think that's it. The dressing over it was clear and sweet, semi tangy. Anybody have a recipe that goes along the lines of this? I could eat this as a meal itself!

Ingredients

1 red spur chili, finely chopped (or 1/2 of a sweet red bell pepper)
4 cucumbers
2 shallots, finely chopped
1 tbsp chopped coriander
1/4 tsp sea salt
2 tbsp sugar
1 1/3 cup vinegar
Preparation

Wash the cucumbers, cut into quarters lengthwise, then cut across into thin slices. Mix vinegar, sugar and salt together, simmer over medium heat until dissolved and the sauce slightly thickens. Remove from the heat and allow to cool. Just before serving, pour the cold sauce over the vegetables, and sprinkle with chopped coriander on top.

Thai Cucumber Salad

4 servings 1? hours 20 min prep

1 1/2 tablespoons fresh lime juice
1 1/2 tablespoons rice wine vinegar
1 tablespoon canola oil
1 clove garlic, minced
1 teaspoon brown sugar
1 teaspoon lime zest
1/2-1 small jalapeno, seeded and minced
salt and pepper
1 seedless cucumber
1 small red bell pepper
1 medium carrot
1/2 small red onion
1-2 tablespoon chopped cilantro (optional)
1/4 cup dry roasted peanuts, chopped


Whisk the first 7 ingredients (lime juice through jalapeno) in a large bowl.
Season with salt and pepper.
Trim the ends from the cucumber.
Split lengthwise in half.
Slice very thinly.
Toss into the dressing.
Halve the red pepper vertically, core and remove seeds and white membranes.
Slice the pepper, horizontally, into very thin strips.
Add to the dressing and toss.
Peel the carrot and trim off ends.
Slice diagonally into very thin slices.
Add to the rest of the salad.
Peel the onion and cut in half horizontally.
Then slice vertically into very thin strips.
Add these to the bowl and toss everything together until well mixed.
Set aside for at least one hour, stirring occasionally (this can be marinated for up to 8 hours, but refrigerate if marinating for longer than 2 hours).
Transfer to a serving bowl.
Sprinkle cilantro (if used) and peanuts over top.

2 tb Vegetable oil

2 tb Shelled peanuts

1 lg Cucumber, peeled

1 Fresh small red chile (you

-can omit the chile; I did -when I made this for you) 1 Shallot, finely chopped (or

-use green onion) 2 ts Finely chopped lime peel

1 1/2 tb Lime juice

2 ts Fish sauce (or just use a

-little salt) 1 ts Brown sugar

1 cn Tiny salad shrimp

Brown peanuts at high heat in a wok with the oil (or brown in microwave, one minute at a time). Chop them up. Peel cucumber and remove seeds. Grate one half of the cucumber with a cheese grater, and slice the other half in very thin slices (or grate the whole thing, or slice the whole thing, depending on which you like best) Mix everything together and serve. Be sure to put the peanuts on just before you serve it or they will get soggy.





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