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.

Prep Time20

Cook Time1

Total Time21

Course: side salad

Cuisine: American

Keyword: cucumber salad, Thai cucumber salad

Servings: makes about 3 cups

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

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.)

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.