Thai Cucumber And Radish Salad Recipes

THAI CUCUMBER SALAD WITH RADISHES

Steps:

• In a small saucepan combine rice wine vinegar, granulated sugar, and water. Heat up the mixture until the sugar dissolves. Remove the dressing from heat and allow to come down to room temp.
• Place sliced cucumber, sliced radishes, minced red onion and minced jalapeno in mixing bowl and add salt and cilantro.
• When the cucumber dressing is at room temp, add it to the cucumbers and toss to combine everything.
• Taste for salt.

THAI CUCUMBER AND RADISH SALAD

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.

RADISH CUCUMBER SALAD

Steps:

• In a serving bowl, combine the cucumber, radishes and onion. In another bowl, combine the remaining ingredients. Pour over vegetables and toss to coat. Serve immediately.

THAI-STYLE CUCUMBER SALAD

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.

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.

RICK'S THAI CUCUMBER SALAD

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.

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.

THAI CARROT & RADISH SALAD

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.

THAI CUCUMBER SALAD

Steps:

• Cut the cucumber in half lengthwise, then repeat with each half until you have a number of long strips. Now slice the other way to dice the cucumber, then place in a large salad bowl.
• Add the shallot, green onion, chili/red pepper, and cilantro to the cucumber. Keep back a few cilantro leaves to garnish the salad.
• Combine the dressing ingredients (fish sauce to sugar), stirring to dissolve the shrimp paste. (I didn't have shrimp paste so just added a bit extra fish sauce).
• The dressing will taste pungent now, but will be perfect once it's on the salad!
• Pour dressing over salad and toss well.
• Top with the ground/chopped peanuts and extra cilantro.
• If serving this salad as a main course, add 1 cup cooked baby shrimp as a protein source.
• Serve immediately, or cover and refrigerate for up to 3 hours. Note that the longer this salad sits, the more liquid will gather at the bottom of the bowl (some of this is cucumber juice, some is dressing!) If making ahead of time, just make sure to re-toss.