Asian Cucumber Thai Salad Food
THAI CUCUMBER SALAD
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
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.
ASIAN CUCUMBER THAI SALAD
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
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
THAI CUCUMBER SALAD
This Thai cucumber salad is a refreshing and crisp summer salad with cucumbers and cilantro in a fresh dressing of rice vinegar and sesame oil.
Provided by Sarah | Curious Cuisiniere
Categories Side Dish Recipes
Time 2h35m
Number Of Ingredients 9
Steps:
- Slice cucumbers and toss with 1 tsp salt. Set aside to sweat for 30 minutes.
- While your cucumbers are resting, combine the dressing ingredients and set aside.
- After resting your cucumbers, rinse and drain them. Pat dry and place in a bowl.
- Add the sliced onion and chopped cilantro to the cucumbers.
- Add the dressing and mix to combine.
- Serve immediately or refrigerate, covered, for 2-3 hours to let the flavors come together.
- Serve topped with chopped peanuts, if desired.
Nutrition Facts : Calories 45 calories, Cholesterol 0 milligrams cholesterol, SaturatedFat 0 grams saturated fat, ServingSize 1/3 c, TransFat 0 grams trans fat
ASIAN CUCUMBER SALAD
An easy Asian Cucumber Salad with vibrant, sweet and sour Sesame Garlic dressing. This salad is refreshing treat for all Cucumber Salad Lovers. Sliced cucumbers with quick mix of dressing, and it is The perfect addition to summer meal. Dressing is vinegar based and is lite without any dairy, too-much oil, or nuts. (I'm also sharing tips to make an always-crunchy-not-watery-cucumber-salad. Don't miss to read.)Today's recipe is inspired from a local Asian Dumpling restaurant. This cucumber salad is their top seller. I usually don't order simple salads for starters but a filling, layered, full-meal kinda salad is my thing. One day, Vishal insisted me to try this Cucumber Salad. I have to say, I was pleasantly surprised. Salad was two spiralized mini Asian seedless cucumbers with drizzle of sweet and sour dressing. With aroma of sesame oil, first sweet and sour flavor the taste buds, then crunchy cucumber and it finishes with a tiny bit lingering heat. I recommend three things when trying this salad:1. Don't skimp on dressing. Drizzle some on salad. Save some to use before eating.2. Keep heat low. It does not hit taste buds until bite is finished. If unsure, try dressing with a slice of cucumber to test.3. For best flavor, serve salad chilled.Always Crunchy Cucumber SaladEven an easy Cucumber Salad such as this can get tricky when cucumber starts to release water and eventually loose crunch.Fact is, vegetables like Cucumber, Summer Squash are filled with water. As soon as salt or acid comes in contact with sliced cucumber or zucchini, these release most water out. To prevent this (or more realistically minimize it), I use following methods to prepare a crunchy Cucumber Salad:1. Make Salad Just Before Serving:This is the easiest and simplest method ever. Make Salad Dressing and store in separate container. It stays good for more than 2 weeks. Slice cucumber slightly thick slices. Just before serving, drizzle dressing on top, and season with pinch of salt. Serve immediately.2. Salt Cure Cucumber (make cucumber giveaway most water):It is the most common method used to draw moisture out of vegetables. Slice the cucumber and sprinkle slightly with salt on both sides. Leave aside in strainer for 15-20 minutes. You will be amazed how much water 2 cucumbers yield in matter of 15-20 minutes. Once drained, then transfer to paper towel to soak extra moisture hanging outside completely. Or Pat dry with clean paper towel.That's it. These 20 minutes are a huge investment in making a perfect Cucumber Salad. A cucumber salad that you will not find in pool of water. This cured cucumber can be used for all kind cucumber salad. Traditional creamy, or lite such as today's recipe.Sweet and Sour Salad Dressing:A perfect Asian salad dressing is sweet, tangy and has bit of heat. You can add these three flavors with many ingredients. I used following for this recipe.For Cucumber Salad, vinegar dressing is my favorite. It keeps salad lite, tangy, and add big punch of flavor. I used Rice Vinegar (unseasoned) which is perfect for that distinct refreshing Asian flavor. Unseasoned vinegar helps control the salt of recipe. Since dressing also has soy and sambal. It is best to use unseasoned vinegar to adjust the seasoning.For sweetness, I use regular sugar. It is important to mix it well so it dissolved fully. You can also use honey, agave, palm nectar, or no-sugar sweet substitutes if you prefer.Oh, have you tried my Chinese Chicken Salad with Honey-Mustard dressing? That dressing is also sweet and sour but uses mustard and honey. Must try!Spiralized or Thin Sliced:This salad is very forgiving. Use your favorite method of slicing cucumber. I prefer to spiralize it when serving immediately. When bringing to potluck or serving later, I prefer thick sliced cucumber.If you love cucumber, this will be your favorite salad all summer long. Simple, easy yet bold pack-a-punch sweet-sour flavor.. It always makes a statement when I serve it to my guests. In-fact, recipe is so quick, I even make some for weekend grilling. I hope you will enjoy it as mush as we do.Wish you a wonderful day ahead.
Provided by Savita
Time 25m
Number Of Ingredients 8
Steps:
- If making salad to serve immediately, proceed to Step - 2. Place sliced cucumber in a strainer, sprinkle lightly with salt. Place strainer on a rimmed plate for dripping. Refrigerate until ready to use (at least 15-20 minutes, max 2 hrs).
- While cucumbers release water, make the dressing. Combine all dressing ingredients with grated garlic and 1/8 tsp of salt in a bowl. Whisk to emulsify oil with vinegar, until sugar has fully dissolved. Taste and adjust sambal chili paste, and salt per preference.
- Once ready to serve, transfer cucumber from strainer to paper towel to soak all moisture hanging around. Pat dry gently without breaking the pieces.
- Transfer cucumber to serving platter/salad bowl. Drizzle all of dressing on top. Serve immediately and enjoy!
ASIAN CUCUMBER SALAD
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 3 tablespoons rice vinegar, 1 tablespoon sesame oil, 1/2 teaspoon sugar and 1/4 teaspoon kosher salt. Toss with 1 pound thinly sliced Persian cucumbers, 1/4 cup chopped cilantro, 2 thinly sliced scallions, 1/2 minced red jalapeno, 2 tablespoons thinly sliced pickled ginger and 1 tablespoon sesame seeds. Top with more cilantro.
ASIAN CUCUMBER SALAD
Steps:
- Mix 3 tablespoons rice wine vinegar, 1 tablespoon sesame oil, 1/2 teaspoon sugar and 1/4 teaspoon kosher salt in a medium bowl. Toss with 1 pound sliced Persian cucumbers, 2 sliced scallions, 1/4 cup cilantro, 2 tablespoons sliced pickled ginger, 1/2 finely chopped red jalapeno and 1 tablespoon sesame seeds.
ASIAN CUCUMBER SALAD
This is a really delicious, light salad.
Provided by sandradxb
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Put the cucumber slices in a colander and sprinkle with salt; set aside to drain for 1 hour.
- Whisk the vinegar and sugar together until the sugar is dissolved; add the sesame oil, garlic, ginger, and sesame seeds; stir.
- Rinse salt off the cucumber slices by running under cold water; place in a large bowl with the sliced red chile peppers. Drizzle the dressing over the vegetables and toss to coat. Serve immediately.
Nutrition Facts : Calories 109.8 calories, Carbohydrate 15.4 g, Fat 5.5 g, Fiber 1.1 g, Protein 1.5 g, SaturatedFat 0.8 g, Sodium 780.3 mg, Sugar 11.5 g
THAI CUCUMBER SALAD
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
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.
ASIAN CUCUMBER SALAD
This colorful Asian cucumber salad makes a simple, cool side dish when we have stir-fry for dinner. -Tari Ambler, Shorewood, Illinois
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a serving bowl, combine the vinegar, honey, oil, soy sauce, salt and pepper. Add cucumber and red pepper; stir to coat. Cover and refrigerate for at least 30 minutes, stirring occasionally. Garnish with sesame seeds.
Nutrition Facts : Calories 34 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 101mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
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