Best 2 Tangy Thai Cucumber Salad Recipes
**Indulge in the Vibrant Flavors of Tangy Thai Cucumber Salad: A Culinary Symphony of Sweet, Sour, and Spicy Sensations**
Embark on a culinary journey to the vibrant streets of Thailand and discover the tantalizing flavors of Tangy Thai Cucumber Salad. This delectable dish, known as "Yam Taeng Kwa," is a symphony of sweet, sour, and spicy sensations that will leave your taste buds dancing. Made with fresh cucumbers, zesty shallots, aromatic coriander, and a flavorful dressing that combines the tang of lime juice, the sweetness of palm sugar, and the heat of chili peppers, this refreshing salad is a true testament to the culinary artistry of Thailand. With variations that include the addition of peanuts, crispy shallots, or dried shrimp, each recipe unveils a unique layer of texture and flavor, ensuring that every bite is an explosion of taste. Prepare to be transported to the bustling markets of Bangkok or the serene beaches of Phuket as you explore the diverse recipes and savor the harmony of flavors that define this iconic Thai dish.
SWEET AND TANGY THAI CUCUMBER SALAD
This salad is a refreshing side to spicy Thai food. I prefer it without hot peppers or peanuts since its major purpose for me is refreshment. It's especially quick to make if you can slice the cucumbers and onions in a food processor.
Provided by PRACTICINGJOY
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h10m
Yield 6
Number Of Ingredients 6
Steps:
- Whisk sugar, hot water, white vinegar, and salt in a bowl until sugar has dissolved. Stir cucumber and onion into the sauce. Refrigerate at least 1 hour to soften the texture of the vegetables and reduce pungency of the onion.
Nutrition Facts : Calories 79.1 calories, Carbohydrate 20.1 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 389.8 mg, Sugar 18.2 g
TANGY THAI CUCUMBER SALAD
My husband made this one, and I like it even better than the one posted I posted some time back. From grouprecipes.com with slight revisions. Cook time includes cooking and marination.
Provided by Chicagoland Chef du
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan: combine sugar, vinegar, water, chili pepper sauce and salt. Stir, cook over low-medium heat until sugar dissolved.
- Pour warm mixture over prepared cucumbers, onions and cilantro.
- Refrigerate until ready to eat. At least one hour cooling is best. Longer works too.
- Just before serving, sprinkle with additional cilantro & peanuts if using.
- I doubled the amount of cucumber but did not double the vinegar - sugar marinade.
Nutrition Facts : Calories 112.2, Fat 0.1, Sodium 584.3, Carbohydrate 28.7, Fiber 0.6, Sugar 26.6, Protein 0.6
Tips:
- Choose the right cucumber: English or Persian cucumbers are best for this salad, as they have fewer seeds and a thinner skin.
- Slice the cucumber thinly: This will help the cucumber absorb the dressing better.
- Use fresh herbs: Cilantro and mint are essential for this salad. If you don't have fresh herbs, you can use dried herbs, but the flavor will be less intense.
- Make the dressing ahead of time: The dressing can be made up to 2 hours before serving. This will give the flavors time to meld.
- Serve the salad chilled: This salad is best served chilled. You can chill it for up to 2 hours before serving.
Conclusion:
This tangy Thai cucumber salad is a refreshing and flavorful side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy, sweet, or sour, this salad is sure to please everyone at your table.
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