Nick Nethongkomes Thai Style Cucumber Salad Food

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NICK NETHONGKOME'S THAI-STYLE CUCUMBER SALAD



Nick Nethongkome's Thai-Style Cucumber Salad image

Provided by Craig Claiborne And Pierre Franey

Categories     salads and dressings

Time 15m

Yield About two cups

Number Of Ingredients 8

2 firm, fresh cucumbers, about 3/4 pound
1 tablespoon finely shredded, trimmed, seeded hot pepper, preferably red
1/4 cup sugar
Salt to taste, if desired
5 tablespoons white vinegar
5 tablespoons water
1 tablespoon shallots sliced as thin as possible
1/4 cup chopped fresh coriander

Steps:

  • Trim off the ends of the cucumbers and scrape them. Quarter the cucumbers lengthwise and scrape out the seeds. Cut the cucumbers crosswise into thin slices. There should be about two cups. Put the slices into a mixing bowl and add the pepper.
  • Combine the sugar, salt, vinegar, water and shallots in a saucepan and bring to the boil. Cook, stirring, until the sugar dissolves.
  • Pour the sauce over the cucumber mixture and stir. Sprinkle with coriander.

Nutrition Facts : @context http, Calories 155, UnsaturatedFat 0 grams, Carbohydrate 37 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 958 milligrams, Sugar 31 grams

THAI CUCUMBER AND PEANUT SALAD/RELISH



Thai Cucumber and Peanut Salad/relish image

This is a very refreshing salad than can be used as a relish also. One of my kids favourite dinners is salad, corn fritters and this recipe as a relish on the fritters. It is a lovely combination of flavours and well worth the draining time for the cucumbers. Chilling time is not included in preparation and cooking time.

Provided by jackandfiona

Categories     Thai

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 medium telegraph cucumbers, peeled
2 tablespoons vegetable oil (not olive oil)
1 small onion, chopped finely
1/2 cup unsalted peanuts
3 tablespoons white vinegar
2 tablespoons lime juice or 2 tablespoons lemon juice
1 teaspoon fish sauce
2 tablespoons palm sugar
1/2 teaspoon chili
1 cup chopped fresh coriander
2 teaspoons limes or 2 teaspoons lemons, zest of

Steps:

  • Shred or finely chop cucumbers.
  • Leave to drain in a sieve for half an hour.
  • Squeeze drained cucumber to remove excess moisture and dry between paper towels.
  • Saute onions and peantus in oil for 2-3 minutes.
  • Mix vinegar, juice, zest, fish sauce and sugar.
  • Stir to dissolve.
  • Now mix all the ingredients together.
  • Extra fish sauce or palm sugar may be added if desired.
  • Serve chilled.

Nutrition Facts : Calories 231.6, Fat 17.1, SaturatedFat 2.6, Cholesterol 0.1, Sodium 127.2, Carbohydrate 18.6, Fiber 2.2, Sugar 9.8, Protein 4.2

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