Cucumber Salad With Peanuts Coconut And Lime Food

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THAI CUCUMBER SALAD WITH PEANUTS



Thai Cucumber Salad with Peanuts image

Peanuts add welcome crunch to this tangy and refreshing Thai cucumber salad.

Provided by Jennifer Segal

Categories     Salads

Time 20m

Yield 4

Number Of Ingredients 11

½ medium red onion, very thinly sliced
2 large English cucumbers, halved lengthwise, seeded and sliced crosswise ¼-inch thick
⅓ cup packed chopped fresh cilantro
½ cup salted peanuts
1 large jalapeño pepper, seeded and minced (or use 1-2 Thai chiles for more heat)
¼ teaspoon salt (optional)
¼ cup fresh lime juice, from 2-3 limes
2 tablespoons vegetable oil
1½ tablespoons fish sauce
2 tablespoons sugar
1 garlic clove, minced

Steps:

  • Place the onions in a small bowl of cold water. Let sit for ten minutes, then drain well and pat dry with a paper towel.
  • Make the dressing: In a large bowl, whisk the lime juice, oil, fish sauce, sugar, and garlic.
  • Add the drained red onions, cucumbers, cilantro, peanuts and jalapeño pepper to the dressing. Taste and add the salt if necessary. Serve the salad within 30 minutes.

Nutrition Facts : Calories 238, Fat 16g, Carbohydrate 21g, Protein 6g, SaturatedFat 2g, Sugar 12g, Fiber 3g, Sodium 660mg, Cholesterol 0mg

VEGAN TOFU BOWLS WITH COCONUT RICE, CUCUMBER SALAD AND PEANUT SAUCE



Vegan Tofu Bowls with Coconut Rice, Cucumber Salad and Peanut Sauce image

This fragrant rice bowl brings the heat! Crispy tofu and a spicy, fresh cucumber salad combined with flavors found throughout Southeast Asia such as basil, mint, cilantro and chile are served on a bed of sweet and fluffy coconut rice.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 19

One 14-ounce package firm tofu, drained, patted dry and cut into small cubes
3 tablespoons cornstarch
1 cup jasmine rice
1 cup unsweetened coconut milk
1 tablespoon agave nectar
1 tablespoon Thai basil, roughly chopped
1 tablespoon cilantro, roughly chopped
1 tablespoon mint, roughly chopped
1 medium Persian cucumber, thinly sliced
1/4 cups roasted unsalted peanuts, finely chopped
1 tablespoon rice vinegar
Juice of 1 lime
1 Thai chile or 1/2 habanero chile, seeded and minced
Pink Himalayan salt or kosher salt
1 tablespoon vegetable oil
1 medium carrot, thinly sliced on a bias
1/2 head red cabbage, thinly sliced
Store-bought vegan peanut sauce, for drizzling
Sriracha, for drizzling

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • Toss the tofu and cornstarch together in a medium bowl until evenly coated. Arrange the tofu cubes on the prepared baking sheet and bake until golden, about 20 minutes, flipping halfway through.
  • Meanwhile, combine the rice, coconut milk, 1 cup water and 1/2 teaspoon salt in a small saucepan and bring to a boil over high heat. Lower the heat to a simmer, cover and cook until the liquid is absorbed and the rice is tender, 15 to 18 minutes. Remove from the heat and let stand, covered, for 5 minutes. Add the agave and fluff with a fork. Set aside.
  • Combine the basil, cilantro, mint, cucumber, peanuts, rice vinegar, lime juice and chile in a small bowl. Stir and season with salt to taste. Set aside.
  • Heat the oil in a large skillet over medium-high heat. Add the carrots and cook until tender, stirring and flipping occasionally, 6 to 8 minutes.
  • Divide the rice evenly among bowls, top with the carrots, red cabbage and tofu. Drizzle with the peanut sauce and add a spoonful of the cucumber salad. Drizzle with sriracha and serve.

CUCUMBER SALAD WITH PEANUTS COCONUT AND LIME



Cucumber Salad With Peanuts Coconut and Lime image

This is a recipe by Karen Barnaby, one of my favourite Canadian Chefs. Karen is the Executive Chef at the Fish House in Vancouver's Stanley Park. I admire Ms. Barnaby's easy style and her flavour combinations. This recipe is simple to make but packs a big WOW. Serve it as part of a Thai or Indian dinner, or as a simple side for grilled chicken, shrimp or fish.

Provided by Chef Regina V. Smith

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons unsweetened flaked coconut
1/4 cup boiling water
1 English cucumber, cut into 1/4 inch cubes
1/2 cup unsalted dry roasted peanuts, chopped
2 tablespoons lime juice
1 teaspoon Asian chili sauce
1/2 teaspoon sea salt
1 tablespoon vegetable oil
1/4 teaspoon black sesame seed

Steps:

  • In a small bowl combine the coconut and the boiling water. Let sit until cool. Then drain the water from the coconut.
  • In a large bowl, combine the cucumber, peanuts, chili sauce and sesame seeds. Add the coconut and mix well.
  • In a cup, mix the lime juice vegetable oil and salt. Pour over the cucumber mixture and serve.

Nutrition Facts : Calories 163.3, Fat 14.1, SaturatedFat 3.1, Sodium 295.7, Carbohydrate 8.4, Fiber 2.4, Sugar 1.6, Protein 3.7

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