Thai Carrot Cucumber Salad Recipes

THAI CARROT CUCUMBER SALAD

Thai Carrot Cucumber Salad image

Make and share this Thai Carrot Cucumber Salad recipe from Food.com.

Provided by Dienia B.

Categories Thai

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

4 carrots, grated
2 cucumbers, grated
1 garlic clove, minced
2 scallions, minced
1 serrano pepper, seeded, minced
1 1/2 teaspoons sugar
1 lime, juiced
1 tablespoon fish sauce
1 tablespoon rice wine vinegar
2 tablespoons peanuts, chopped
2 tablespoons mint, minced
2 tablespoons Thai basil, minced

Steps:

mix together.
chill.

Nutrition Facts : Calories 60.5, Fat 1.7, SaturatedFat 0.3, Sodium 267.9, Carbohydrate 11.1, Fiber 2.5, Sugar 5.2, Protein 2.2

THAI CUCUMBER AND RADISH SALAD

Thai Cucumber and Radish Salad image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 10m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1/2 cup rice wine vinegar
3 tablespoons sugar
2 tablespoons light oil, such as canola or safflower
1 pound daikon radish, peeled and thinly sliced
1 English or seedless cucumber, thinly sliced
1 red bell pepper, seeded and very thinly sliced
1 teaspoon crushed red pepper flakes
20 fresh basil leaves

Steps:

In the bottom of a medium bowl, combine vinegar, sugar, oil. Add daikon, cucumber, bell pepper, pepper flakes. Toss and combine. Cover and chill until ready to serve.
When ready to serve, tear basil into pieces and add to salad. Toss salad to incorporate basil and serve.

THAI CUCUMBER SALAD

Thai Cucumber Salad image

This is a spicy, refreshing salad that's perfect served on a hot summer evening with garden-fresh veggies. It's easiest to use a mandoline to slice the veggies, but a sharp knife and patience will do quite well, also!

Provided by VictoriaL

Categories Vegetable

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

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

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.

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

THAI CARROT SALAD

Thai Carrot Salad image

I got this recipe from the cook at my favorite Thai restaurant in Cincinnati. His carrot salad was one of his most popular salads/appetizers, people would buy multiple orders to go so they could bring this as a take along dish to an event. This is even better made a day ahead.

Provided by kheldar33

Categories Salad Vegetable Salad Recipes Carrot Salad Recipes

Time 1h25m

Yield 8

Number Of Ingredients 10

Ingredients

1 pound carrots, coarsely grated
1 cup white sugar
½ cup water
½ cup rice vinegar
2 tablespoons minced garlic
2 tablespoons Thai fish sauce
1 ½ teaspoons Thai red curry paste
2 tablespoons lime juice
1 tablespoon red pepper flakes
½ cup finely chopped unsalted peanuts

Steps:

Place grated carrots in a large bowl.
Combine sugar, water, and vinegar in a saucepan and bring to a boil; cook until sugar is dissolved, about 5 minutes. Reduce heat to medium; add garlic, fish sauce, and curry paste to sugar mixture and simmer until flavors blend, 2 to 5 minutes. Remove saucepan from heat and cool dressing completely, about 30 minutes.
Stir lime juice and red pepper flakes into dressing and pour over carrots. Add peanuts and toss to coat. Refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 183 calories, Carbohydrate 34.3 g, Fat 5.4 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 332.5 mg, Sugar 28.4 g

CUCUMBER CARROT SALAD

Cucumber Carrot Salad image

Categories Salad Leafy Green Vegetable Side No-Cook Quick & Easy Cucumber Hot Pepper Carrot Summer Gourmet Fat Free Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Serves 6

Number Of Ingredients 8

Ingredients

1 garlic clove, minced and mashed to a paste
2 tablespoons fresh lime juice
1 1/2 tablespoons Asian fish sauce (preferably naam pla)
1 tablespoon sugar
1 fresh Thai or serrano chili, or to taste, seeded and minced (wear rubber gloves)
2 seedless cucumbers, quartered lengthwise, seeded, and cored
1 carrot, shredded coarse
soft-leafed lettuce for serving

Steps:

In a bowl stir together garlic paste, lime juice, fish sauce, sugar, and chili until sugar is dissolved.
Thinly slice cucumbers crosswise and add to garlic mixture with carrot. Toss salad well. Salad may be made 4 hours ahead and kept chilled, covered, but cucumber will wilt and give off liquid.
Serve salad in lettuce "cups."

THAI CARROT & RADISH SALAD

Thai carrot & radish salad image

An Asian-inspired side dish that's everything a salad should be- light, fresh, colourful and crunchy

Provided by Sara Buenfeld

Categories Lunch, Side dish

Time 15m

Yield Serves 4 as a side dish

Number Of Ingredients 8

Ingredients

4 tbsp sweet chilli dipping sauce
zest 1 lime and 2 tbsp juice
1 tsp fish sauce
1 Little Gem lettuce , separated into leaves
2 carrots , cut into thin batons
10 radishes , sliced
4 spring onions , cut on the diagonal
handful roughly chopped coriander

Steps:

Mix the chilli sauce with the lime zest and juice, and fish sauce to make the dressing.
Arrange the lettuce in a large salad bowl. Toss all the remaining ingredients with the dressing just before you are ready to eat, to keep everything crisp and fresh, then add to the lettuce.

Nutrition Facts : Calories 54 calories, Fat 1 grams fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.9 milligram of sodium

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