Thai Cucumber Salad Food

THAI CUCUMBER SALAD

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.

THAI CUCUMBER SALAD

Steps:

• In serving bowl, whisk togethe lime juice, sugar, crushed red pepper and salt (about 1/4 teaspoon).
• Just before serving, add cucmber, chives, basil, and cilantro, stir to combine. Sprinkle with peanuts and serve.

THAI CUCUMBER AND RADISH SALAD

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.

THAI CUCUMBER SALAD

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.

CRUNCHY THAI SALAD

Steps:

• Cook the noodles as normal and prepare all the vegetables while the noodles are cooking. When they are done rinse under cold water and add to the salad.;
• Mix all of the ingredients together in a jam jar, shake and pour over the salad. Garnish with cashew nuts or sesame seeds.;

THAI-STYLE CUCUMBER SALAD

Steps:

• Whisk together the tamarind juice, cilantro, peanuts, rice vinegar, brown sugar, fish sauce, red pepper flakes, sesame oil, and ginger in a large bowl. Stir in the cucumber. Cover and refrigerate for 10 minutes before serving.

THAI CUCUMBER SALAD WITH SOUR CHILLI DRESSING

Steps:

• Mix the dressing ingredients together, stirring until the sugar is dissolved.
• Place the salad ingredients in a bowl, then pour over the dressing, mixing well to combine. Serve immediately.

ASIAN CUCUMBER THAI SALAD

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.

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:

• Combine vinegar and sugar in a small container with a tight-fitting lid; shake vigorously until sugar is dissolved.
• Combine mixture with remaining ingredients in a bowl.
• Toss and marinate for 30 minutes in a refrigerator.
• Drain and serve chilled.
• Enjoy!

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 TOMATO SALAD

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.

SPICY THAI CUCUMBER SALAD

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.