Thai Crunchy Cucumber Salad Recipes

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 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

Ingredients

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

CRUNCHY THAI SALAD

Crunchy Thai Salad image

Provided by Jamie Oliver

Categories main-dish

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.;

AJAD (AUTHENTIC THAI CUCUMBER SALAD)

Ajad (Authentic Thai Cucumber Salad) image

This fresh pickle is the classic accompaniment to many deep-fried and barbequed Thai appetizers and some curries. It's best made a few hours before serving.

Provided by Toi

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 4h15m

Yield 6

Number Of Ingredients 7

Ingredients

½ cup white vinegar
¼ cup water
4 tablespoons white sugar, or more to taste
1 ½ teaspoons salt
6 cucumbers, peeled and thinly sliced
3 shallots, thinly sliced
2 Thai bird's eye chiles, halved lengthwise

Steps:

Combine vinegar, water, sugar, and salt in a saucepan over medium heat. Bring to a boil and cook until sugar and salt are dissolved, 3 to 5 minutes. Taste and adjust seasoning so the pickling liquid is pleasantly sweet, sour, and lightly salty.
Combine cucumbers, shallots, and chile peppers in a large bowl. Cover with pickling liquid. Refrigerate for a few hours to let flavors combine.

Nutrition Facts : Calories 93.5 calories, Carbohydrate 22.9 g, Fat 0.3 g, Fiber 1.6 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 590.4 mg, Sugar 13.9 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.

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