share
cookmode
You must be logged in to bookmark
Log In / Sign Up
bookmark
Thai Cucumber Salad with Roasted Peanuts

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. 

Thai Cucumber Salad with Roasted Peanuts
Thai Cucumber Salad with Roasted Peanuts
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.”
Hot & Sour Soup - Thai Style
Pairs well with my Hot & Sour Soup – Thai Style (See the recipe!)

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. 
Prep Time: 20 minutes
Cook Time: 1 minute
Total Time: 21 minutes
Servings: 6 makes about 3 cups
Print Recipe
Rate this Recipe

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. 
COURSE: side salad
CUISINE: American
KEYWORDS: cucumber salad, Thai cucumber salad
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.

Thai Cucumber Salad with Roasted Peanuts

To say hello, discuss a recipe, share one, or have a comment - I would love to know what you think!

Leave a Reply

Your email address will not be published.

Recipe Rating




Close Cookmode
A Zest For Life
Sign up for our free weekly newsletter - delicious recipes and tips with a healthy twist.
Karen's obsession with food and style