AJAD (AUTHENTIC THAI CUCUMBER SALAD)
This fresh pickle is the classic accompaniment to many deep-fried and barbequed Thai appetizers and some curries. It's best made a few hours before serving.
Provided by Toi
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 4h15m
Yield 6
Number Of Ingredients 7
Steps:
- Combine vinegar, water, sugar, and salt in a saucepan over medium heat. Bring to a boil and cook until sugar and salt are dissolved, 3 to 5 minutes. Taste and adjust seasoning so the pickling liquid is pleasantly sweet, sour, and lightly salty.
- Combine cucumbers, shallots, and chile peppers in a large bowl. Cover with pickling liquid. Refrigerate for a few hours to let flavors combine.
Nutrition Facts : Calories 93.5 calories, Carbohydrate 22.9 g, Fat 0.3 g, Fiber 1.6 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 590.4 mg, Sugar 13.9 g
SWEET THAI CHILI CUCUMBER SALAD
Sweet Thai Chili Cucumber Salad is crisp sweet & spicy. Cucumbers and onions tossed in a sweet chili vinaigrette make this a perfect summer side dish!
Provided by Deseree
Categories Salad
Time 10m
Number Of Ingredients 8
Steps:
- In a small bowl whisk together rice vinegar, sweet Thai chili sauce, sesame oil, sugar, granulated garlic and salt.
- Place sliced cucumber and onion in another bowl. Pour vinaigrette over and toss to coat. Cover and refrigerate for 1 hour. Toss once more before serving.
CUCUMBER SALAD WITH THAI SWEET CHILI VINAIGRETTE
Cool, spicy, and sweet.
Provided by maryelle
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk rice vinegar, chili sauce, sesame oil, sugar, and garlic together in a small bowl; season with salt.
- Combine cucumber and onion in a separate bowl. Pour vinegar mixture over cucumber and onion mixture and toss to coat. Refrigerate at least 1 hour. Toss before serving.
Nutrition Facts : Calories 36.4 calories, Carbohydrate 6.5 g, Fat 1.3 g, Fiber 0.7 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 87.1 mg, Sugar 4 g
THAI CUCUMBER TOMATO SALAD
This is a delicious light summer salad that is a little on the sweet side rather than than the tangy-vinegary side.
Provided by Sherriel
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Peel the cucumber in stripes lengthwise with a vegetable peeler, alternating skinned stripes with peel for a decorative effect. Slice the cucumber in half lengthwise, and then thinly slice. Place the cucumber in a salad bowl with the tomato and red onion, and mix together.
- Pour the rice vinegar and lime juice into a separate bowl, and stir in the sugar until dissolved. Pour the dressing over the salad;mix, cover, and refrigerate until chilled, at least 30 minutes. Just before serving, stir in the cilantro and sprinkle with chopped peanuts.
Nutrition Facts : Calories 67.5 calories, Carbohydrate 8.7 g, Fat 3.3 g, Fiber 1.8 g, Protein 2.6 g, SaturatedFat 0.5 g, Sodium 56.9 mg, Sugar 4.5 g
THAI CUCUMBER SALAD
The vegetables in this crunchy, satisfying Thai Cucumber Salad can be tossed together with the tangy rice vinegar dressing a week in advance, leaving nothing more to do before serving than to scatter roasted peanuts and fresh herbs over the top.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 35m
Yield Serves 2 to 4; Makes about 2 1/2 cups
Number Of Ingredients 8
Steps:
- Bring vinegar, sugar, and 1/2 teaspoon salt to a boil in a small saucepan. Reduce heat to medium and cook until mixture has consistency of syrup, about 5 minutes. Transfer to a medium bowl; let cool completely.
- Add cucumber, onion, and chile; toss to combine. Let stand until cucumbers absorb liquid, 5 minutes, then toss again. Salad can be refrigerated, covered, up to 1 week. Top with peanuts and herbs just before serving.
THAI CUCUMBER SALAD
This sweet and tangy summer salad of cucumber, cilantro, and peanuts with just a hint of heat is always a hit at picnics and potlucks since it doesn't need to be refrigerated and you're pretty much guaranteed to be the only one bringing this dish!
Provided by camp0433
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Toss the cucumbers with the salt in a colander, and leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.
- Whisk together the sugar and vinegar in a mixing bowl until the sugar has dissolved. Add the cucumbers, jalapeno peppers, and cilantro; toss to combine. Sprinkle chopped peanuts on top before serving.
Nutrition Facts : Calories 237.9 calories, Carbohydrate 37.1 g, Fat 9.4 g, Fiber 2.8 g, Protein 5.8 g, SaturatedFat 1.3 g, Sodium 1750.8 mg, Sugar 29.5 g
CUCUMBER SALAD WITH THAI VINAIGRETTE DRESSING
Very refreshing! I had a Cucumber Salad at a local Thai restaurant and tried to duplicate it. This has a nice little kick!
Provided by The Motherchef
Categories Low Protein
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl whisk together rice vinegar, sweet Thai chili sauce, sesame oil, sugar, granulated garlic and salt.
- Place sliced cucumber and onion in another bowl. Pour vinaigrette over and toss to coat. Cover and refrigerate for 1 hour. Toss once more before serving.
- I don't think it gets much easier than that. Enjoy! :).
Nutrition Facts : Calories 37.3, Fat 1.2, SaturatedFat 0.2, Sodium 116.3, Carbohydrate 6.1, Fiber 1.1, Sugar 3, Protein 0.9
THAI SALAD WITH CILANTRO LIME DRESSING
I created this salad to replicate one I tried on a cruise several years ago. It goes over very well at family gatherings and potlucks year-round. We love the spice of the Thai chile, but if your family isn't into spice, feel free to leave it out. It will still be delicious! —Donna Gribbins, Shelbyville, Kentucky
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 22 servings.
Number Of Ingredients 15
Steps:
- Finely grate enough zest from limes to measure 1 tablespoon. Cut limes crosswise in half; squeeze juice from limes. Place zest and juice in a blender; add cilantro, sugar, red chile pepper, garlic, salt and pepper. While processing, gradually add oil in a steady stream., In a large bowl, combine cabbages, cucumber, edamame, avocados, carrots and green onions. Drizzle with dressing; toss to coat.
Nutrition Facts : Calories 271 calories, Fat 23g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 69mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 2g fiber), Protein 2g protein.
SPICY THAI CUCUMBER SALAD
This fresh salad from Dan Seidman of The Chef Dan incorporates thinly sliced cucumber, red onion and chili pepper with a dressing of rice wine vinegar, lime juice and sesame oil. Topped with roasted peanuts and bean sprouts.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Combine rice vinegar, sugar, and sesame oil in a small saucepan and bring to a boil over medium heat. Reduce heat to simmer for 2 minutes to allow the sugar to dissolve. Leave mixture to cool to room temperature.
- Add cucumber, onion and chili pepper to a mixing bowl and pour over the cooled vinegar solution. Stir to mix everything together. Tightly cover bowl with Reynolds Wrap® Aluminum Foil and place in fridge for 30 minutes.
- Preheat oven to 350 degrees F and line a baking sheet with Reynolds® Parchment Paper. Place peanuts on baking sheet and season with a generous pinch of salt. Roast for 30 minutes, rotating the pan halfway through.
- Remove the cucumber mixture from fridge and transfer to serving dish. Top with bean sprouts and roasted peanuts. Serve with lime wedges.
Nutrition Facts : Calories 72.1 calories, Carbohydrate 8.4 g, Fat 3.9 g, Fiber 1.8 g, Protein 2.6 g, SaturatedFat 0.5 g, Sodium 124.1 mg, Sugar 5.4 g
SWEET AND TANGY THAI CUCUMBER SALAD
This salad is a refreshing side to spicy Thai food. I prefer it without hot peppers or peanuts since its major purpose for me is refreshment. It's especially quick to make if you can slice the cucumbers and onions in a food processor.
Provided by PRACTICINGJOY
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h10m
Yield 6
Number Of Ingredients 6
Steps:
- Whisk sugar, hot water, white vinegar, and salt in a bowl until sugar has dissolved. Stir cucumber and onion into the sauce. Refrigerate at least 1 hour to soften the texture of the vegetables and reduce pungency of the onion.
Nutrition Facts : Calories 79.1 calories, Carbohydrate 20.1 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 389.8 mg, Sugar 18.2 g
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