Karen’s Thai Cucumber Salad with Roasted Peanuts

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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!)
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Karen's Thai Cucumber Salad with Roasted Peanuts

Servings: 6 makes about 3 cups
Prep: 20 minutes
Cook: 1 minute
Total: 21 minutes
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.

Additional Info

Course: side salad
Cuisine: American
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