A quick, delightfully crunchy cucumber salad with a Thai twist. Incredibly refreshing and pairs with many Asian main courses and soups.
Dried Thai Chilies are spicy! They have a red to walnut color, smoky and pungent in scent with a quick and biting in flavor. A distinct Thai cuisine “burn.”
Karen's Thai Cucumber Salad with Roasted Peanuts
A quick, delightfully crunchy cucumber salad with a Thai twist. Incredibly refreshing and pairs with many Asian main courses and soups.
Equipment
- 1 colander
- 1 1 cup glass measuring cup, pyrex
- 1 medium sized bowl
Ingredients
- 3 medium Persian cucumbers, sliced thinly, or other seedless cucumbers, will have about 3 cups
- 1/2 cup colorful carrots, yellow, and or orange; peeled thinly sliced
- 1/2 teaspoon kosher salt
- 2 tablespoons fresh lime juice
- 2 tablespoons rice vinegar
- 2 tablespoons pure cane sugar, can use Thai palm sugar
- 1/4 teaspoon dried Thai chilies flakes , more if you like spicier ( can use Sichuan Chili Flakes)
- 2 teaspoons fresh ginger, peeled; finely grated
- 2 teaspoons fresh garlic, peeled; finely grated
- 2 teaspoons roasted peanut oil, can use neutral oil or sesame oil
Garnishes:
- 3 tablespoons roasted peanuts
- 1/4 cup fresh mung bean sprouts, (optional but love!)
Instructions
- Add sliced cucumbers and carrots to a colander. Add kosher salt and toss to coat. Add to sink and weight - a filled tea kettle works great. Weight for 20 minutes.
- In the meantime, make the marinade.Add the next 7 ingredients, lime juice through peanut oil in an I cup glass bowl or pyrex glass measuring cup. Add to microwave and set for one minute. Stir to dissolve sugar.
- Use 2 large paper towels and add the cucumbers and carrots on top - wring dry. Add to a bowl to fit.Add the warm marinade on top, mix well and refrigerate until cold.
- To serve, drain from marinade TASTE- add more chilies if you like spicier; top with roasted peanuts and bean sprouts.Optional in marinade: 1 teaspoon Thai fish sauce.(Calories will be less - the cucumbers are taken from the marinade.)
Notes
Store salad in an airtight glass container in the refrigerate. To serve: take cucumber out of the marinade and enjoy.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 71kcalCarbohydrates: 8gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 224mgPotassium: 137mgFiber: 1gSugar: 5gVitamin A: 1869IUVitamin C: 4mgCalcium: 17mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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