Crunchy Thai Cucumber Salad Recipes

CRUNCHY THAI SALAD

Crunchy Thai Salad image

Provided by Jamie Oliver

Time 20m

Number Of Ingredients 21

Ingredients

Noodles
Bean sprouts
Finely sliced green and red peppers
Baby spinach
Finely sliced and seeded red or green chiles
Rocket (arugula)
Sliced scallions
Peeled, seeded and sliced cucumbers
Finely sliced Chinese and Savoy cabbage
Whole sugar snap peas
Mint, basil and coriander (cilantro)
Lightly toasted cashew nuts or sesame seeds, for garnish
4 tablespoons fresh lime juice
3 tablespoons olive oil
1 tablespoon sesame seed oil
1 tablespoon soy sauce
Large pinch brown sugar
1 tablespoon ginger, peeled and finely chopped
1/2 clove garlic, finely sliced
1 red chili, seeded and finely sliced
1 large handful fresh coriander (cilantro) and basil, chopped

Steps:

Cook the noodles as normal and prepare all the vegetables while the noodles are cooking. When they are done rinse under cold water and add to the salad.;
Mix all of the ingredients together in a jam jar, shake and pour over the salad. Garnish with cashew nuts or sesame seeds.;

THAI CUCUMBER SALAD

Thai Cucumber Salad image

This sweet and tangy summer salad of cucumber, cilantro, and peanuts with just a hint of heat is always a hit at picnics and potlucks since it doesn't need to be refrigerated and you're pretty much guaranteed to be the only one bringing this dish!

Provided by camp0433

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 7

Ingredients

3 large cucumbers, peeled, halved lengthwise, seeded, and cut into 1/4-inch slices
1 tablespoon salt
½ cup white sugar
½ cup rice wine vinegar
2 jalapeno peppers, seeded and chopped
¼ cup chopped cilantro
½ cup chopped peanuts

Steps:

Toss the cucumbers with the salt in a colander, and leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.
Whisk together the sugar and vinegar in a mixing bowl until the sugar has dissolved. Add the cucumbers, jalapeno peppers, and cilantro; toss to combine. Sprinkle chopped peanuts on top before serving.

Nutrition Facts : Calories 237.9 calories, Carbohydrate 37.1 g, Fat 9.4 g, Fiber 2.8 g, Protein 5.8 g, SaturatedFat 1.3 g, Sodium 1750.8 mg, Sugar 29.5 g

CRUNCHY THAI CUCUMBER SALAD

Crunchy Thai Cucumber Salad image

Provided by Danae

Categories Salads

Time 15m

Number Of Ingredients 12

Ingredients

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-STYLE CUCUMBER SALAD

Thai-style Cucumber Salad image

This is a great side dish for any kind of grilled and glazed meat. It is also perfect as an entree for a light dinner.

Provided by Michael Alejandro Genao

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 25m

Yield 2

Number Of Ingredients 10

Ingredients

¼ cup tamarind juice
1 tablespoon chopped fresh cilantro
1 tablespoon chopped peanuts
1 tablespoon rice vinegar
1 ½ teaspoons brown sugar
1 teaspoon fish sauce
¾ teaspoon red pepper flakes
1 teaspoon toasted Asian sesame oil
¾ teaspoon minced fresh ginger root
1 cucumber, thinly sliced

Steps:

Whisk together the tamarind juice, cilantro, peanuts, rice vinegar, brown sugar, fish sauce, red pepper flakes, sesame oil, and ginger in a large bowl. Stir in the cucumber. Cover and refrigerate for 10 minutes before serving.

Nutrition Facts : Calories 112.9 calories, Carbohydrate 17.6 g, Fat 4.8 g, Fiber 1.6 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 223.1 mg, Sugar 5.4 g

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

Ingredients

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.

RICK'S THAI CUCUMBER SALAD

Rick's Thai Cucumber Salad image

Make and share this Rick's Thai Cucumber Salad recipe from Food.com.

Provided by rickscott

Categories Thai

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 cucumber, sliced and seeded
1/2 onion, yellow sweet, sliced thin
1 jalapeno pepper, chopped
2 tablespoons cilantro, fresh chopped
6 tablespoons rice wine vinegar
2 tablespoons water
1 tablespoon sugar
1/2 teaspoon kosher salt

Steps:

Mix water, vinegar, sugar, and salt.
In a serving bowl arrange the cucumber, pepper, cilantro, and onion in layers.
Pour the vinegar mixture over the salad.
Refrigerate for 30 minutes before serving.

Nutrition Facts : Calories 30.1, Fat 0.1, Sodium 220.7, Carbohydrate 7.4, Fiber 0.7, Sugar 5.1, Protein 0.7

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