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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
Author: Karen Sheer a zest for life
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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. 
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.