Ajad Authentic Thai Cucumber Salad Food

AJAD (AUTHENTIC THAI CUCUMBER SALAD)

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.

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 SALAD

Steps:

• Peel cucmbers.
• Cut of the ends, cut them in half lengthwise and scrape out the seeds.
• Slice them thinly into half moons.
• Add the cucumbers to a bowl with the chiles and onion.
• Add the ground shrimp, lime juice, fish sauce, sugar and peanut oil; toss well.
• Allow to sit or serve immediately sprinkled with the peanuts.

THAI CUCUMBER SALAD

Steps:

• In a small pan over medium heat, bring mixture of water, sugar, vinegar, and salt to a boil. Set aside to cool.
• Pour over cukes, shallots and chili pepper. Serve.

THAI SWEET-AND-SOUR CUCUMBER SALAD

Steps:

• In a small saucepan, combine vinegar, water, sugar, and salt and boil gently over medium heat. Stir occasionally to dissolve the sugar and salt. After about 2 minutes, when the syrup is clear and slightly thickened, remove from heat and cool to room temperature.
• Peel the cucumber and slice lengthwise in quarters. (You can remove the seeds if you want to.) Slice these strips into 1/4 inch thick triangles.
• In a bowl, combine the cucumbers, cooled vinegar mixture, onion, and cilantro and mix well.
• Use a slotted spoon to serve into individual dishes. Sprinkle servings with the chopped peanuts and cilantro leaves.

AJAD (AUTHENTIC THAI CUCUMBER SALAD)

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.

AJAR (THAI SALAD)

Steps:

• In a medium bowl, stir vinegar, sugar, salt, and pepper until sugar and salt are dissolved.
• Quarter cucumber lengthwise. Remove seeds. Cut quarters crossswise into 1/8″ thick slices.
• Add cucumber, onion, cilantro and chili pepper to vinegar dressing; toss until combined.
• Cover and marinate in the refrigerator for 3 hours, stirring occasionally.
• Serve on bed of greens.