Cambodian Cucumber Salad Recipes

SICHUAN CUCUMBER SALAD

Steps:

• Heat a dry skillet over medium heat. Add red chile peppers; cook and stir until fragrant, about 5 minutes. Let cool and transfer to a spice grinder; pulse until coarsely ground.
• Mix ground chile peppers, soy sauce, spring onion, sesame oil, hot chile oil, brown sugar, garlic, black vinegar, and sesame seeds together in a bowl to make dressing.
• Place cucumbers on a serving plate. Pour dressing on top and toss well. Let sit before serving, about 3 minutes.

ASIAN CUCUMBER SALAD

Steps:

• Put the cucumber slices in a colander and sprinkle with salt; set aside to drain for 1 hour.
• Whisk the vinegar and sugar together until the sugar is dissolved; add the sesame oil, garlic, ginger, and sesame seeds; stir.
• Rinse salt off the cucumber slices by running under cold water; place in a large bowl with the sliced red chile peppers. Drizzle the dressing over the vegetables and toss to coat. Serve immediately.

THAI CUCUMBER SALAD

Steps:

• 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.

KHMER PICKLED VEGETABLE SALAD

Steps:

• Place first 8 ingredients in a large nonreactive bowl. Place vinegar, sugar and salt in a 2-cup or larger glass measure; microwave until warm, 2-3 minutes. Stir until sugar is dissolved. Stir into vegetables. Refrigerate, covered, at least 1 hour before serving., To serve, sprinkle with cilantro. Serve with a slotted spoon.

CAMBODIAN CUCUMBER SALAD

Steps:

• Slice cucumbers lengthwise. Sprinkle salt on cut sides, then place cut-side down on paper towels to drain. After 30 minutes, pat dry.
• Slice cucumbers into 1/2 inch pieces. Place in a large bowl. In a small bowl, combine the remaining ingredients. Sprinkle on cucumbers and toss to coat. Let sit for 1 hour before serving.

CARIBBEAN CUCUMBER SALAD

Steps:

• Slice the cucumbers lengthwise and remove seeds with a spoon or melon baller.
• Slice each half into 1/2 inch slices.
• Place in a bowl and sprinkle with the salt.
• Toss gently and let sit for 30 minutes.
• Drain well.
• Place the cucumbers in a serving bowl and add the chilies, lime juice, and garlic.
• Toss well.
• Cover and let sit at room temperature for 1 hour before serving.