Thai Cucumber Tomato Salad Recipes

THAI CUCUMBER TOMATO SALAD

Steps:

• Peel the cucumber in stripes lengthwise with a vegetable peeler, alternating skinned stripes with peel for a decorative effect. Slice the cucumber in half lengthwise, and then thinly slice. Place the cucumber in a salad bowl with the tomato and red onion, and mix together.
• Pour the rice vinegar and lime juice into a separate bowl, and stir in the sugar until dissolved. Pour the dressing over the salad;mix, cover, and refrigerate until chilled, at least 30 minutes. Just before serving, stir in the cilantro and sprinkle with chopped peanuts.

CUCUMBER AND TOMATO SALAD

Steps:

• Combine all ingredients in a bowl. Dress with vinegar and oil, salt and pepper, to your taste.

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.

THAI CUCUMBER AND TOMATO SALAD

Steps:

• Wash and dry cilantro, and chop; wash and dry mint, and chop; mince garlic.
• Combine the cilantro, mint, garlic, lime juice and sugar in a salad bowl.
• Wash, trim and cut the tomatoes into small chunks. Wash, trim and slice the cucumber thinly. Mix the tomatoes and the cucumber with the dressing.

LONG BEAN, CUCUMBER, AND TOMATO SALAD

Steps:

• Place first 4 ingredients in a clay mortar and pound with a wooden pestle until mashed into a fine paste, about 5 minutes. Add shrimp; mash until pulverized and well combined, about 2 minutes. (Alternatively, process in a mini-processor until finely chopped.)
• Add long beans to mortar; lightly crush with pestle to bruise. Add cucumber pieces, fish sauce, and lime juice. Mix well. Add tomatoes, lightly crush, and mix in. (Alternatively, place beans and tomatoes in a resealable plastic bag. Roll a rolling pin over bag to bruise vegetables; transfer to a bowl with the cucumber, fish sauce, lime juice, and chile dressing.) Let marinate for 10 minutes. Stir in peanuts.

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.

TOMATO SALAD WITH CUCUMBER AND GINGER

Steps:

• Create stripes on the exterior of the cucumbers by running the tines of a fork along the length of the skin. Halve the cucumbers lengthwise, then cut crosswise into 1/2-inch pieces. Transfer to a colander and toss with 1 teaspoon salt and 1 teaspoon sugar.
• Meanwhile, make the dressing: In a large bowl, whisk together the lime zest and juice, fish sauce, coconut oil, chile, garlic and the remaining 2 teaspoons sugar.
• Just before serving, add the tomatoes, basil, cilantro, red onion, ginger, cucumbers and half the nuts to the dressing; toss to coat. Transfer to a bowl or platter, top with remaining nuts and serve immediately.

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.