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.
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.
Servings: 6 makes about 3 cups
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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 Facts
Karen's Thai Cucumber Salad with Roasted Peanuts
Amount per Serving
Calories
71
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Sodium
224
mg
10
%
Potassium
137
mg
4
%
Carbohydrates
8
g
3
%
Fiber
1
g
4
%
Sugar
5
g
6
%
Protein
2
g
4
%
Vitamin A
1869
IU
37
%
Vitamin C
4
mg
5
%
Calcium
17
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Categories:Creative SaladsFast & HealthyFirst Course & SidesGlobal CookingGluten FreeI Love Garlic!Kinda SpicyReduxSimpleSnack on ThisVeganVegetarianWeeknight CookingZesty Citrus Recipes
Karen Sheer
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