Thai Cucumber And Peanut Saladrelish Recipes

THAI CUCUMBER SALAD WITH PEANUTS

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.

THAI CUCUMBER SALAD WITH ROASTED PEANUTS

Steps:

• Whisk first 5 ingredients in medium bowl.
• Place cucumbers, onion and mint in large bowl.
• Add dressing and toss to coat.
• Season with salt and pepper to taste.
• Sprinkle with peanuts and serve.

THAI CUCUMBER AND PEANUT SALAD/RELISH

Steps:

• Shred or finely chop cucumbers.
• Leave to drain in a sieve for half an hour.
• Squeeze drained cucumber to remove excess moisture and dry between paper towels.
• Saute onions and peantus in oil for 2-3 minutes.
• Mix vinegar, juice, zest, fish sauce and sugar.
• Stir to dissolve.
• Now mix all the ingredients together.
• Extra fish sauce or palm sugar may be added if desired.
• Serve chilled.

ASIAN CUCUMBER AND PEANUT SALAD

Steps:

• Heat vegetable oil in a small skillet over medium heat; cook and stir garlic until softened and lightly browned, about 5 minutes. Set garlic aside to cool.
• Whisk vinegar and sugar in a salad bowl until sugar has dissolved; add chili-garlic sauce, fish sauce, coriander, cooked garlic, and red pepper flakes until thoroughly combined. Stir in cucumbers, peanuts, and green onions to coat with dressing. Refrigerate at least 1 hour to overnight.

THAI CUCUMBER SALAD WITH ROASTED PEANUTS

Steps:

• Whisk first 5 ingredients in medium bowl. Place cucumbers, onion, and mint in large bowl. Add dressing and toss to coat. Season salad to taste with salt and pepper. Sprinkle with peanuts and serve.
• *Available at Asian markets and in the Asian foods section of many supermarkets.

THAI CUCUMBER SALAD

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.

THAI CUCUMBER SALAD

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.