Crunchy Thai Cucumber Salad Recipes

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THAI CUCUMBER SALAD



Thai Cucumber Salad image

Ready in 15 minutes and with minimal effort, this Thai Cucumber Salad recipe is as easy as it is delicious! And easy side dish for busy days.

Provided by Sarah Bond

Categories     Salads     Side Dishes

Time 15m

Number Of Ingredients 10

¼ cup rice vinegar⁣ (60 mL)
2 Tbsp sugar⁣
1 tsp toasted sesame oil⁣ (5 mL)
¼ tsp salt⁣
¼ tsp crushed red pepper flakes⁣
1 to 2 cloves garlic (minced⁣)
2 large seedless cucumbers⁣
4 green onions⁣
¼ cup cilantro⁣
Optional: handful of chopped peanuts or almonds

Steps:

  • Dressing: Whisk together all dressing ingredients to dissolve the sugar.⁣
  • ⁣Salad: Slice cucumbers into ¼ inch rounds. Thinly slice the green onion. Finely chop the cilantro. Toss it all together, optionally adding a handful of chopped peanuts or almonds.
  • ⁣Assemble: Drizzle dressing over cucumber salad and gently toss combine. ⁣

Nutrition Facts : ServingSize 1 serving, Calories 87 kcal, Carbohydrate 19.2 g, Protein 1.3 g, Fat 1.4 g, SaturatedFat 0.2 g, Sodium 153 mg, Fiber 1.2 g, Sugar 15.5 g

THAI CUCUMBER SALAD WITH PEANUTS



Thai Cucumber Salad with Peanuts image

Peanuts add welcome crunch to this tangy and refreshing Thai cucumber salad.

Provided by Jennifer Segal

Categories     Salads

Time 20m

Yield 4

Number Of Ingredients 11

½ medium red onion, very thinly sliced
2 large English cucumbers, halved lengthwise, seeded and sliced crosswise ¼-inch thick
⅓ cup packed chopped fresh cilantro
½ cup salted peanuts
1 large jalapeño pepper, seeded and minced (or use 1-2 Thai chiles for more heat)
¼ teaspoon salt (optional)
¼ cup fresh lime juice, from 2-3 limes
2 tablespoons vegetable oil
1½ tablespoons fish sauce
2 tablespoons sugar
1 garlic clove, minced

Steps:

  • Place the onions in a small bowl of cold water. Let sit for ten minutes, then drain well and pat dry with a paper towel.
  • Make the dressing: In a large bowl, whisk the lime juice, oil, fish sauce, sugar, and garlic.
  • Add the drained red onions, cucumbers, cilantro, peanuts and jalapeño pepper to the dressing. Taste and add the salt if necessary. Serve the salad within 30 minutes.

Nutrition Facts : Calories 238, Fat 16g, Carbohydrate 21g, Protein 6g, SaturatedFat 2g, Sugar 12g, Fiber 3g, Sodium 660mg, Cholesterol 0mg

CRUNCHY THAI CUCUMBER SALAD



Crunchy Thai Cucumber Salad image

Provided by Danae

Categories     Salads

Time 15m

Number Of Ingredients 12

2 English cucumbers, seeds removed and sliced into half moons
1/2 of a small red onion, thinly sliced
1/4 cup packed cilantro, chopped
1 jalapeño, seeded and minced
1/8 teaspoon kosher salt
1/4 cup roasted peanuts, salted or unsalted depending on your preference
1/4 cup fresh lime juice
1 1/2 tablespoons honey
1 tablespoon vegetable oil
1 tablespoon rice vinegar
2 teaspoons fish sauce
1/8 teaspoon garlic powder

Steps:

  • In a large bowl toss together all of the salad ingredients.
  • In a glass measuring cup or small bowl whisk together the vinaigrette.
  • Pour the vinaigrette over the salad and toss to combine.
  • Serve immediately.

Nutrition Facts : Calories 133 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 8 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 340 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

THAI CUCUMBER SALAD



Thai Cucumber Salad image

The vegetables in this crunchy, satisfying Thai Cucumber Salad can be tossed together with the tangy rice vinegar dressing a week in advance, leaving nothing more to do before serving than to scatter roasted peanuts and fresh herbs over the top.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 35m

Yield Serves 2 to 4; Makes about 2 1/2 cups

Number Of Ingredients 8

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

Steps:

  • Bring vinegar, sugar, and 1/2 teaspoon salt to a boil in a small saucepan. Reduce heat to medium and cook until mixture has consistency of syrup, about 5 minutes. Transfer to a medium bowl; let cool completely.
  • Add cucumber, onion, and chile; toss to combine. Let stand until cucumbers absorb liquid, 5 minutes, then toss again. Salad can be refrigerated, covered, up to 1 week. Top with peanuts and herbs just before serving.

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