Thai Cucumber Slaw Recipes

THAI CUCUMBER SALAD

Steps:

• Slice cucumbers and toss with 1 tsp salt. Set aside to sweat for 30 minutes.
• While your cucumbers are resting, combine the dressing ingredients and set aside.
• After resting your cucumbers, rinse and drain them. Pat dry and place in a bowl.
• Add the sliced onion and chopped cilantro to the cucumbers.
• Add the dressing and mix to combine.
• Serve immediately or refrigerate, covered, for 2-3 hours to let the flavors come together.
• Serve topped with chopped peanuts, if desired.

THAI CUCUMBER SLAW

Steps:

• Fill a small bowl with cold water and add the spring onions, then set aside - this will make it curl. To make the dressing, combine the lime juice and zest, fish sauce and agave syrup.
• Toss together the cucumber, Chinese leaves and dressing, then transfer to a serving dish. Drain the spring onions and pat dry, then scatter over the slaw, and top with the chilli, if you like.

ASIAN CUCUMBER SLAW

Steps:

• In a medium bowl combine cucumber, carrots, red bell pepper, and onion.
• In another small bowl combine the ingredients for the sesame dressing and whisk together.
• Pour dressing over cucumber mixture and chill until chilled. Add cashews just before serving and toss.

THAI CABBAGE SLAW

Steps:

• In a large bowl, whisk together lime juice, rice vinegar, soy sauce, peanut butter, water, chili garlic sauce, and garlic.
• Add remaining ingredients and toss to coat with dressing.
• Garnish with chopped peanuts, if desired.

CUCUMBER AJAT

Steps:

• Combine the cucumbers, shallots, and chiles in a serving bowl. In a separate bowl whisk together the vinegar, sugar, and salt until the sugar has completely dissolved. Add the vinegar mixture to the cucumbers, making sure they're covered. Let the cucumbers pickle for at least 15 minutes before serving.

QUICK AND EASY THAI STYLE COLESLAW

Steps:

• Pour the coleslaw mix into a large bowl. Pour in the lime juice, rice vinegar, fish sauce, sesame oil, honey, and peanuts. Stir until well blended. If you have a bowl with a lid, put the lid on and shake thoroughly. Taste, and season with salt and pepper. Refrigerate for a few hours, stirring or shaking occasionally, to allow the flavors to blend 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.

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.