Best 20 Thai Cucumber Salad Recipes

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**Thai Cucumber Salad: A Refreshing and Flavorful Culinary Journey to Thailand**

In the vibrant culinary landscape of Thailand, a tantalizing dish emerges, captivating taste buds with its refreshing flavors and vibrant hues. Thai cucumber salad, known locally as "tam tim khao pod," is a symphony of textures and tastes, featuring crisp cucumbers, tangy shallots, aromatic chilies, and a symphony of herbs and spices. This delectable salad showcases the perfect balance of sweet, sour, salty, and spicy notes, tantalizing the senses with each bite. Join us on a culinary adventure as we delve into the depths of this beloved Thai dish, exploring its variations and uncovering the secrets behind its irresistible charm. Discover the array of recipes curated within this article, each offering a unique interpretation of this classic salad, ensuring a delightful culinary experience that will transport you to the heart of Thailand.

**Recipes:**

1. **Traditional Thai Cucumber Salad:** Embark on a culinary journey to the heart of Thailand with this authentic recipe. Experience the true essence of tam tim khao pod, crafted with fresh cucumbers, zesty shallots, pungent chilies, and an aromatic blend of herbs and spices. This classic rendition captures the perfect equilibrium of flavors, leaving you refreshed and invigorated.

2. **Spicy Thai Cucumber Salad:** For those who crave a fiery kick, this rendition of Thai cucumber salad turns up the heat. Amplified with a generous amount of chili peppers, this salad ignites the taste buds with its piquant intensity. Feel the warmth course through your veins as you savor each tantalizing bite, sure to leave a lasting impression.

3. **Sweet Thai Cucumber Salad:** Indulge in a delightful twist on the traditional Thai cucumber salad, where sweetness takes center stage. A harmonious blend of palm sugar and tamarind paste lends a captivating sweetness, balancing the tangy and spicy elements. This symphony of flavors creates a harmonious dance on the palate, sure to satisfy your cravings for a delectable and refreshing treat.

4. **Vegan Thai Cucumber Salad:** Embrace the plant-based lifestyle without sacrificing flavor with this vegan interpretation of Thai cucumber salad. This recipe artfully incorporates tofu in place of traditional shrimp, providing a rich source of plant-based protein. Savor the symphony of textures and flavors as the tofu absorbs the tangy and spicy dressing, creating a satisfying and nutritious culinary experience.

5. **Thai Cucumber Salad with Grilled Shrimp:** Elevate your Thai cucumber salad to new heights with the addition of succulent grilled shrimp. This recipe combines the refreshing crunch of cucumbers with the tender and smoky flavor of shrimp, creating a delightful interplay of textures. Each bite offers a burst of umami, perfectly complemented by the tangy dressing.

6. **Thai Cucumber Salad with Fried Shallots:** Discover a new dimension of flavor and texture with the inclusion of crispy fried shallots in this Thai cucumber salad recipe. The shallots add a delightful crunch and a nutty aroma, enhancing the overall taste experience. As you relish each bite, the symphony of flavors combines to create a captivating culinary journey that will leave you craving more.

Let's cook with our recipes!

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 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.

CUCUMBER SALAD WITH THAI SWEET CHILI VINAIGRETTE



Cucumber Salad With Thai Sweet Chili Vinaigrette image

Cool, spicy, and sweet.

Provided by maryelle

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 1h15m

Yield 4

Number Of Ingredients 8

2 tablespoons rice vinegar
2 tablespoons Thai sweet chili sauce
1 teaspoon sesame oil
¼ teaspoon white sugar
¼ teaspoon granulated garlic
1 pinch salt to taste
1 cucumber, thinly sliced
1 green onion, thinly sliced

Steps:

  • Whisk rice vinegar, chili sauce, sesame oil, sugar, and garlic together in a small bowl; season with salt.
  • Combine cucumber and onion in a separate bowl. Pour vinegar mixture over cucumber and onion mixture and toss to coat. Refrigerate at least 1 hour. Toss before serving.

Nutrition Facts : Calories 36.4 calories, Carbohydrate 6.5 g, Fat 1.3 g, Fiber 0.7 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 87.1 mg, Sugar 4 g

THAI CUCUMBER TOMATO SALAD



Thai Cucumber Tomato Salad image

This is a delicious light summer salad that is a little on the sweet side rather than than the tangy-vinegary side.

Provided by Sherriel

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 8

1 large cucumber
2 tomatoes, seeded and cut into wedges
¼ red onion, thinly sliced
¼ cup rice vinegar
2 tablespoons lime juice
1 teaspoon white sugar, or to taste
3 tablespoons chopped fresh cilantro
3 tablespoons chopped peanuts

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.

Nutrition Facts : Calories 67.5 calories, Carbohydrate 8.7 g, Fat 3.3 g, Fiber 1.8 g, Protein 2.6 g, SaturatedFat 0.5 g, Sodium 56.9 mg, Sugar 4.5 g

AJAD (AUTHENTIC THAI CUCUMBER SALAD)



Ajad (Authentic Thai Cucumber Salad) image

This fresh pickle is the classic accompaniment to many deep-fried and barbequed Thai appetizers and some curries. It's best made a few hours before serving.

Provided by Toi

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 4h15m

Yield 6

Number Of Ingredients 7

½ cup white vinegar
¼ cup water
4 tablespoons white sugar, or more to taste
1 ½ teaspoons salt
6 cucumbers, peeled and thinly sliced
3 shallots, thinly sliced
2 Thai bird's eye chiles, halved lengthwise

Steps:

  • Combine vinegar, water, sugar, and salt in a saucepan over medium heat. Bring to a boil and cook until sugar and salt are dissolved, 3 to 5 minutes. Taste and adjust seasoning so the pickling liquid is pleasantly sweet, sour, and lightly salty.
  • Combine cucumbers, shallots, and chile peppers in a large bowl. Cover with pickling liquid. Refrigerate for a few hours to let flavors combine.

Nutrition Facts : Calories 93.5 calories, Carbohydrate 22.9 g, Fat 0.3 g, Fiber 1.6 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 590.4 mg, Sugar 13.9 g

SWEET AND TANGY THAI CUCUMBER SALAD



Sweet and Tangy Thai Cucumber Salad image

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

½ cup white sugar
½ cup hot water
¼ cup white vinegar
1 teaspoon salt
1 large cucumber, thinly sliced
1 red onion, thinly sliced

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

THAI CUCUMBER SALAD



Thai Cucumber Salad image

This is a spicy, refreshing salad that's perfect served on a hot summer evening with garden-fresh veggies. It's easiest to use a mandoline to slice the veggies, but a sharp knife and patience will do quite well, also!

Provided by VictoriaL

Categories     Vegetable

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 tablespoons fresh lime juice
1 1/2 tablespoons rice wine vinegar
1 tablespoon canola oil
1 clove garlic, minced
1 teaspoon brown sugar
1 teaspoon lime zest
1/2-1 small jalapeno, seeded and minced
salt and pepper
1 seedless cucumber
1 small red bell pepper
1 medium carrot
1/2 small red onion
1 -2 tablespoon chopped cilantro (optional)
1/4 cup dry roasted peanuts, chopped

Steps:

  • Whisk the first 7 ingredients (lime juice through jalapeno) in a large bowl.
  • Season with salt and pepper.
  • Trim the ends from the cucumber.
  • Split lengthwise in half.
  • Slice very thinly.
  • Toss into the dressing.
  • Halve the red pepper vertically, core and remove seeds and white membranes.
  • Slice the pepper, horizontally, into very thin strips.
  • Add to the dressing and toss.
  • Peel the carrot and trim off ends.
  • Slice diagonally into very thin slices.
  • Add to the rest of the salad.
  • Peel the onion and cut in half horizontally.
  • Then slice vertically into very thin strips.
  • Add these to the bowl and toss everything together until well mixed.
  • Set aside for at least one hour, stirring occasionally (this can be marinated for up to 8 hours, but refrigerate if marinating for longer than 2 hours).
  • Transfer to a serving bowl.
  • Sprinkle cilantro (if used) and peanuts over top.

CUCUMBER SALAD WITH THAI VINAIGRETTE DRESSING



Cucumber Salad With Thai Vinaigrette Dressing image

Very refreshing! I had a Cucumber Salad at a local Thai restaurant and tried to duplicate it. This has a nice little kick!

Provided by The Motherchef

Categories     Low Protein

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons rice vinegar
2 tablespoons sweet Thai sweet chili sauce
1 teaspoon sesame oil
1/4 teaspoon sugar
1/4 teaspoon granulated garlic
kosher salt
1 cucumber, thinly sliced
1/2 onion, thinly slice

Steps:

  • In a small bowl whisk together rice vinegar, sweet Thai chili sauce, sesame oil, sugar, granulated garlic and salt.
  • Place sliced cucumber and onion in another bowl. Pour vinaigrette over and toss to coat. Cover and refrigerate for 1 hour. Toss once more before serving.
  • I don't think it gets much easier than that. Enjoy! :).

Nutrition Facts : Calories 37.3, Fat 1.2, SaturatedFat 0.2, Sodium 116.3, Carbohydrate 6.1, Fiber 1.1, Sugar 3, Protein 0.9

THAI-STYLE SQUID AND CUCUMBER SALAD



Thai-Style Squid and Cucumber Salad image

The secret to cooking squid so it's tender, not tough, is to cook it very quickly in small batches. Tossed with crunchy cucumbers, peanuts, and fresh red chiles, it makes a refreshing summer dinner spooned over rice or on its own.

Provided by Anna Stockwell

Categories     Salad     Lime Juice     Garlic     Cucumber     Chile     Peanut     Squid     Cilantro     Rice     Dinner     Thailand     Seafood     Summer     Spring

Yield 4 servings

Number Of Ingredients 12

1/4 cup fresh lime juice (from about 3 limes)
1 garlic clove, finely grated
1 Tbsp. fish sauce
1 1/2 tsp. dark brown sugar
1/4 cup plus 1 Tbsp. (or more) vegetable oil
2 tsp. kosher salt, divided
4 mini seedless or Persian cucumbers, halved lengthwise, sliced diagonally into 1/4"-thick slices
1-2 Fresno chiles, seeded, thinly sliced
1/2 cup salted, roasted peanuts
1 1/2 lb. cleaned squid, patted dry
1/4 cup cilantro sprigs
Steamed white rice (for serving; optional)

Steps:

  • Whisk lime juice, garlic, fish sauce, brown sugar, 1/4 cup oil, and 1/2 tsp. salt in a large bowl. Add cucumber, chiles, and peanuts and toss to coat. Set aside.
  • Make sure squid is as dry as possible, then toss with remaining 1 1/2 tsp. salt. Separate bodies from tentacles.
  • Heat 1 Tbsp. oil in a large cast-iron skillet until smoking. Sear half of the tentacles (don't try to do more than half-you don't want to crowd the pan), turning once halfway through, until lightly charred and opaque, 2-3 minutes. Transfer to a plate. Repeat with remaining tentacles, adding more oil if needed. Add a little more oil, then sear half of the bodies, turning once and picking up with tongs so that any liquid that has accumulated inside bodies can pour off into skillet and evaporate, until lightly charred and opaque, 2-3 minutes. Transfer to plate with cooked tentacles. Repeat with remaining bodies. Thinly slice bodies, then transfer squid to bowl with cucumber mixture and toss to coat.
  • Arrange salad on a platter and drizzle remaining dressing over. Top with cilantro sprigs. Serve with rice alongside, if using.

THAI CUCUMBER AND RADISH SALAD



Thai Cucumber and Radish Salad image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 10m

Yield 6 servings

Number Of Ingredients 8

1/2 cup rice wine vinegar
3 tablespoons sugar
2 tablespoons light oil, such as canola or safflower
1 pound daikon radish, peeled and thinly sliced
1 English or seedless cucumber, thinly sliced
1 red bell pepper, seeded and very thinly sliced
1 teaspoon crushed red pepper flakes
20 fresh basil leaves

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.

ASIAN CUCUMBER THAI SALAD



Asian Cucumber Thai Salad image

This refreshing salad goes well with fish or chicken. It makes any heavy meal feel lighter with its crisp, light flavors -- definitely a favorite in our family.

Provided by Kris10 in CA

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 1h20m

Yield 4

Number Of Ingredients 12

⅓ cup distilled white vinegar
⅓ cup white sugar
½ teaspoon ground coriander
½ teaspoon crushed red pepper flakes
½ teaspoon salt
2 pounds cucumbers - halved, seeded, and sliced
½ cup finely chopped red onion
2 roma (plum) tomatoes, chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
¼ cup chopped roasted peanuts
2 sprigs fresh mint sprigs

Steps:

  • Whisk together the vinegar, sugar, coriander, red pepper flakes, and salt in a salad bowl until the sugar is dissolved. Stir in the cucumbers, onion, tomatoes, cilantro, and chopped mint, and toss to coat with dressing. Cover and refrigerate for 1 hour to blend the flavors.
  • Before serving, toss again with chopped peanuts, and garnish with sprigs of fresh mint.

Nutrition Facts : Calories 169.2 calories, Carbohydrate 30.5 g, Fat 5 g, Fiber 2.8 g, Protein 4.3 g, SaturatedFat 0.7 g, Sodium 299 mg, Sugar 22.6 g

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

SPICY THAI CUCUMBER SALAD



Spicy Thai Cucumber Salad image

This fresh salad from Dan Seidman of The Chef Dan incorporates thinly sliced cucumber, red onion and chili pepper with a dressing of rice wine vinegar, lime juice and sesame oil. Topped with roasted peanuts and bean sprouts.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 1h

Yield 4

Number Of Ingredients 12

⅓ cup rice vinegar
1 tablespoon granulated sugar
1 teaspoon sesame oil
1 large English cucumber, sliced into thin rounds
¼ medium red onion, thinly sliced
1 red chile pepper, thinly sliced
2 ½ tablespoons peanuts
1 pinch sea salt
¼ cup bean sprouts
4 lime wedges, for serving
Reynolds Wrap® Aluminum Foil
Reynolds® Parchment Paper

Steps:

  • Combine rice vinegar, sugar, and sesame oil in a small saucepan and bring to a boil over medium heat. Reduce heat to simmer for 2 minutes to allow the sugar to dissolve. Leave mixture to cool to room temperature.
  • Add cucumber, onion and chili pepper to a mixing bowl and pour over the cooled vinegar solution. Stir to mix everything together. Tightly cover bowl with Reynolds Wrap® Aluminum Foil and place in fridge for 30 minutes.
  • Preheat oven to 350 degrees F and line a baking sheet with Reynolds® Parchment Paper. Place peanuts on baking sheet and season with a generous pinch of salt. Roast for 30 minutes, rotating the pan halfway through.
  • Remove the cucumber mixture from fridge and transfer to serving dish. Top with bean sprouts and roasted peanuts. Serve with lime wedges.

Nutrition Facts : Calories 72.1 calories, Carbohydrate 8.4 g, Fat 3.9 g, Fiber 1.8 g, Protein 2.6 g, SaturatedFat 0.5 g, Sodium 124.1 mg, Sugar 5.4 g

THAI CUCUMBER AND PINEAPPLE SALAD



Thai Cucumber and Pineapple Salad image

Pineapples were on sale this weekend, and while looking for a recipe to use it, I ran across this one posted on the Closet Cooking blog. It's slightly modified from the posted version. A great refreshing summertime salad.

Provided by PanNan

Categories     Pineapple

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

1/2 pineapple, peeled, cored and cut into bite sized pieces
1/2 cucumber, peeled and cut into bite sized pieces
2 green onions, sliced
1/4 cup cilantro, chopped
1/4 cup mint, chopped
1 tablespoon fish sauce
1 lime, juice and zest
1 teaspoon palm sugar, grated or 1 teaspoon sugar
1 birds eye chili, chopped
1/4 cup peanuts, roasted and chopped

Steps:

  • Mix the pineapple, cucumber, green onions, cilantro and mint in a large bowl.
  • Mix the fish sauce, lime juice, sugar and chili in a small bowl.
  • Toss the dressing into the salad and stir lightly to coat.
  • Serve garnished with chopped roasted peanuts.

THAI CUCUMBER SALAD WITH ROASTED PEANUTS



Thai Cucumber Salad with Roasted Peanuts image

Categories     Salad     Vegetable     Side     No-Cook     Lime     Mint     Peanut     Cucumber     Summer     Jalapeño     Bon Appétit     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 9

1/4 cup fresh lime juice
1 1/2 tablespoons fish sauce (nam pla)*
1 1/2 tablespoons sugar
1 1/2 tablespoons minced seeded jalapeño chili (about 1 large)
2 garlic cloves, minced
1 1/2 English hothouse cucumbers, halved, seeded, thinly sliced
3/4 cup sliced red onion
3 tablespoons chopped fresh mint
3 tablespoons coarsely chopped lightly salted roasted peanuts

Steps:

  • Whisk first 5 ingredients in medium bowl. Place cucumbers, onion, and mint in large bowl. Add dressing and toss to coat. Season salad to taste with salt and pepper. Sprinkle with peanuts and serve.
  • *Available at Asian markets and in the Asian foods section of many supermarkets.

RICK'S THAI CUCUMBER SALAD



Rick's Thai Cucumber Salad image

Make and share this Rick's Thai Cucumber Salad recipe from Food.com.

Provided by rickscott

Categories     Thai

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1 cucumber, sliced and seeded
1/2 onion, yellow sweet, sliced thin
1 jalapeno pepper, chopped
2 tablespoons cilantro, fresh chopped
6 tablespoons rice wine vinegar
2 tablespoons water
1 tablespoon sugar
1/2 teaspoon kosher salt

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.

Nutrition Facts : Calories 30.1, Fat 0.1, Sodium 220.7, Carbohydrate 7.4, Fiber 0.7, Sugar 5.1, Protein 0.7

THAI CUCUMBER SALAD WITH ROASTED PEANUTS



Thai Cucumber Salad With Roasted Peanuts image

Make and share this Thai Cucumber Salad With Roasted Peanuts recipe from Food.com.

Provided by Ashley U

Categories     Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 9

1/4 cup fresh lime juice
1 1/2 tablespoons fish sauce (can be found in Asian markets)
1 1/2 tablespoons sugar
1 1/2 tablespoons minced seeded jalapeno chiles
2 garlic cloves, minced
1 1/2 English cucumbers, halved, seeded, thinly sliced
3/4 cup sliced red onion
3 tablespoons chopped of fresh mint
3 tablespoons coarsely chopped lightly dry roasted salted peanuts

Steps:

  • Whisk first 5 ingredients in medium bowl.
  • Place cucumbers, onion and mint in large bowl.
  • Add dressing and toss to coat.
  • Season with salt and pepper to taste.
  • Sprinkle with peanuts and serve.

THAI CUCUMBER AND TOMATO SALAD



Thai Cucumber And Tomato Salad image

Provided by Marian Burros

Categories     easy, quick, salads and dressings

Time 10m

Yield 2 servings

Number Of Ingredients 7

Sprig of fresh cilantro to yield 1 tablespoon chopped
Sprig of fresh mint to yield 1 tablespoon chopped
1 small clove garlic
1 1/2 tablespoons lime juice
1 teaspoon sugar
1 pound ripe tomatoes
1 large Kirby cucumber, about 3 ounces

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.

Nutrition Facts : @context http, Calories 77, UnsaturatedFat 0 grams, Carbohydrate 18 grams, Fat 1 gram, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 16 milligrams, Sugar 11 grams

THAI CARROT CUCUMBER SALAD



Thai Carrot Cucumber Salad image

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

Provided by Dienia B.

Categories     Thai

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

4 carrots, grated
2 cucumbers, grated
1 garlic clove, minced
2 scallions, minced
1 serrano pepper, seeded, minced
1 1/2 teaspoons sugar
1 lime, juiced
1 tablespoon fish sauce
1 tablespoon rice wine vinegar
2 tablespoons peanuts, chopped
2 tablespoons mint, minced
2 tablespoons Thai basil, minced

Steps:

  • mix together.
  • chill.

Nutrition Facts : Calories 60.5, Fat 1.7, SaturatedFat 0.3, Sodium 267.9, Carbohydrate 11.1, Fiber 2.5, Sugar 5.2, Protein 2.2

THAI CUCUMBER SALAD WITH UDON NOODLES



Thai Cucumber Salad with Udon Noodles image

Sweet with a touch of heat and very light. With minimum cooking, this is perfect for a summer night. Garnish with cilantro, sesame seeds, and lime wedges, if desired.

Provided by NumNum

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 1h

Yield 4

Number Of Ingredients 12

½ cup white sugar
¼ cup water
1 tablespoon soy sauce
1 teaspoon ground ginger
1 clove garlic, crushed
½ teaspoon salt
½ cup rice vinegar
8 ounces udon noodles, or more to taste
2 English cucumbers, sliced
1 large shallot, thinly sliced
½ red bell pepper, thinly sliced
½ small Thai chile pepper, minced

Steps:

  • Combine sugar, water, soy sauce, ginger, garlic, and salt in a small saucepan. Bring to a boil, stirring until sugar and salt are dissolved, about 5 minutes. Remove from heat and cool slightly, about 5 minutes. Stir in rice vinegar to make dressing.
  • Bring a large pot of water to a boil. Cook udon noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain. Rinse with cold water and drain.
  • Transfer udon to a large bowl. Add cucumbers, shallot, red bell pepper, and Thai chile pepper. Pour dressing into the bowl; toss until salad is evenly coated. Let stand to marinate, at least 20 minutes, before serving.

Nutrition Facts : Calories 296.2 calories, Carbohydrate 66.6 g, Fat 1 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 0.1 g, Sodium 858.3 mg, Sugar 28.7 g

Tips:

  • Use fresh, crisp cucumbers. This will ensure the salad is refreshing and flavorful.
  • Slice the cucumbers thinly. This will help them absorb the dressing and make them easier to eat.
  • Use a variety of herbs and vegetables. This will give the salad a complex flavor and texture.
  • Don't be afraid to experiment with different dressings. There are many different ways to make a Thai cucumber salad dressing, so find one that you like and stick with it.
  • Serve the salad immediately. This will prevent the cucumbers from wilting and losing their flavor.

Conclusion:

Thai cucumber salad is a refreshing, flavorful, and healthy dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. With its combination of sweet, sour, salty, and spicy flavors, this salad is sure to be a hit at your next party or potluck.

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