Thai Cukes Recipes

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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

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

THAI CUCUMBERS



Thai Cucumbers image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons rice vinegar
2 teaspoons superfine sugar
1 teaspoon fine sea salt
Juice of 1 lime
1 carrot, grated
1 seedless cucumber, peeled and thinly sliced
1 bunch scallion whites, finely chopped
1/4 cup fresh mint leaves
1 Fresno chile pepper, seeded and finely chopped

Steps:

  • Whisk together the vinegar, sugar, sea salt and lime juice in a bowl until the sugar and salt have dissolved. Add the carrots, cucumbers and scallions, and toss to combine. Transfer the mixture to a plastic food storage container and refrigerate until ready to serve. Add the mint and chile pepper just before serving, and toss to combine.;

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

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

THAI MARINATED CUCUMBERS



Thai marinated cucumbers image

Make and share this Thai marinated cucumbers recipe from Food.com.

Provided by Hey Jude

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

1/3 cup white vinegar
1/4 cup sugar
1/4 cup water
1/4 teaspoon salt
1 large cucumber
1/4 cup chopped roasted peanuts

Steps:

  • In a small pan, combine vinegar, sugar, water and salt; cook over medium heat, stirring, until liquid boils and sugar is dissolved.
  • Remove from heat and let cool to room temperature.
  • Peel or score cucumber, if desired and cut lengthwise into quarters; then cut quarters crosswise into 1/8-inch-thick slices.
  • Place in a serving bowl, pour marinade over cucumbers; stir to blend.
  • If made ahead, cover and refrigerate for up to 2 hours.
  • Top with peanuts before serving.

Nutrition Facts : Calories 146.8, Fat 7.1, SaturatedFat 1, Sodium 263.4, Carbohydrate 18.5, Fiber 1.5, Sugar 14.4, Protein 3.9

SPICY THAI CUCUMBER SALAD



Spicy Thai Cucumber Salad image

Make and share this Spicy Thai Cucumber Salad recipe from Food.com.

Provided by Mini Ravindran

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs cucumbers, peeled and thinly sliced
1/2 cup rice wine vinegar
1/2 cup sugar
1/2 cup water
1 teaspoon salt
1/4 cup chopped shallots or 1/4 cup chopped purple onion
1 fresh hot chili pepper, finely chopped
1/4 cup dry roasted peanuts, crushed
1/4 cup fresh cilantro, chopped

Steps:

  • Place sliced cucumber on a platter.
  • Meanwhile combine vinegar, sugar, water and salt in a small saucepan and heat until sugar and salt are dissolved.
  • Remove from heat and allow to cool.
  • Place shallots and chili pepper in vinegar mixture and stir.
  • Pour mixture over cucumbers just before serving and sprinkle with peanuts and fresh cilantro.
  • Don't be concerned about the strong smell when heating the vinegar.

Nutrition Facts : Calories 225.8, Fat 7.3, SaturatedFat 1.1, Sodium 704.9, Carbohydrate 39.1, Fiber 2.5, Sugar 29.9, Protein 5.3

THAI CUCUMBER RELISH



Thai Cucumber Relish image

Use this make-ahead sweet-and sour condiment to brighten our Massaman Curry.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Yield Makes 1/2 cup

Number Of Ingredients 6

1/2 cup distilled white vinegar
1/4 cup sugar
Kosher salt
2 shallots, thinly sliced
2 mini cucumbers, peeled, halved, and thinly sliced
1 red Thai chile, thinly sliced

Steps:

  • Bring vinegar, sugar, and 1/2 teaspoon salt to a boil. Reduce heat to medium and cook until slightly syrupy, about 5 minutes. Let cool completely. Add shallots, cucumbers, and chile. Serve immediately, or refrigerate, covered, up to 1 week.

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

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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32-easy-thai-recipes-to-try-at-home-insanely-good image

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Category Recipe Roundup
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  • Easy Thai Chicken. Do you have 30 minutes to spare? Use the time to make this Thai chicken recipe for a winning meal! This easy-peasy recipe yields a flavor-packed chicken that’s tender, moist, and caramel-y.
  • Thai Chicken Tacos. Chicken in tacos? Give me some! Besides the fact that the chicken is marinated and grilled, it’s also smothered in a delicious peanut butter sauce.
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