Rick S Thai Cucumber Salad Recipes

THAI CUCUMBER SALAD

Thai Cucumber Salad image

Ready in 15 minutes and with minimal effort, this Thai Cucumber Salad recipe is as easy as it is delicious! And easy side dish for busy days.

Provided by Sarah Bond

Time 15m

Number Of Ingredients 10

Ingredients

¼ cup rice vinegar⁣ (60 mL)
2 Tbsp sugar⁣
1 tsp toasted sesame oil⁣ (5 mL)
¼ tsp salt⁣
¼ tsp crushed red pepper flakes⁣
1 to 2 cloves garlic (minced⁣)
2 large seedless cucumbers⁣
4 green onions⁣
¼ cup cilantro⁣
Optional: handful of chopped peanuts or almonds

Steps:

Dressing: Whisk together all dressing ingredients to dissolve the sugar.⁣
⁣Salad: Slice cucumbers into ¼ inch rounds. Thinly slice the green onion. Finely chop the cilantro. Toss it all together, optionally adding a handful of chopped peanuts or almonds.
⁣Assemble: Drizzle dressing over cucumber salad and gently toss combine. ⁣

Nutrition Facts : ServingSize 1 serving, Calories 87 kcal, Carbohydrate 19.2 g, Protein 1.3 g, Fat 1.4 g, SaturatedFat 0.2 g, Sodium 153 mg, Fiber 1.2 g, Sugar 15.5 g

THAI CUCUMBER SALAD WITH PEANUTS

Thai Cucumber Salad with Peanuts image

Peanuts add welcome crunch to this tangy and refreshing Thai cucumber salad.

Provided by Jennifer Segal

Categories Salads

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

½ medium red onion, very thinly sliced
2 large English cucumbers, halved lengthwise, seeded and sliced crosswise ¼-inch thick
⅓ cup packed chopped fresh cilantro
½ cup salted peanuts
1 large jalapeño pepper, seeded and minced (or use 1-2 Thai chiles for more heat)
¼ teaspoon salt (optional)
¼ cup fresh lime juice, from 2-3 limes
2 tablespoons vegetable oil
1½ tablespoons fish sauce
2 tablespoons sugar
1 garlic clove, minced

Steps:

Place the onions in a small bowl of cold water. Let sit for ten minutes, then drain well and pat dry with a paper towel.
Make the dressing: In a large bowl, whisk the lime juice, oil, fish sauce, sugar, and garlic.
Add the drained red onions, cucumbers, cilantro, peanuts and jalapeño pepper to the dressing. Taste and add the salt if necessary. Serve the salad within 30 minutes.

Nutrition Facts : Calories 238, Fat 16g, Carbohydrate 21g, Protein 6g, SaturatedFat 2g, Sugar 12g, Fiber 3g, Sodium 660mg, Cholesterol 0mg

RICK'S THAI CUCUMBER SALAD

Rick's Thai Cucumber Salad image

Make and share this Rick's Thai Cucumber Salad recipe from Food.com.

Provided by rickscott

Categories Thai

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 cucumber, sliced and seeded
1/2 onion, yellow sweet, sliced thin
1 jalapeno pepper, chopped
2 tablespoons cilantro, fresh chopped
6 tablespoons rice wine vinegar
2 tablespoons water
1 tablespoon sugar
1/2 teaspoon kosher salt

Steps:

Mix water, vinegar, sugar, and salt.
In a serving bowl arrange the cucumber, pepper, cilantro, and onion in layers.
Pour the vinegar mixture over the salad.
Refrigerate for 30 minutes before serving.

Nutrition Facts : Calories 30.1, Fat 0.1, Sodium 220.7, Carbohydrate 7.4, Fiber 0.7, Sugar 5.1, Protein 0.7

THAI CUCUMBER SALAD

Thai Cucumber Salad image

Make and share this Thai Cucumber Salad recipe from Food.com.

Provided by Ian Magary

Categories Thai

Time 45m

Yield 1 salad, 20 serving(s)

Number Of Ingredients 7

Ingredients

2 cucumbers, peeled sliced
1 red onion
Thai peppers (optional) or jalapeno pepper (optional)
1/4 teaspoon sea salt
1 cup sugar
1 cup vinegar
cilantro (to garnish)

Steps:

Mix vinegar, salt and sugar together and simmer over a medium heat until all solids are dissolved into the vinegar and the sauce slightly thickens.
Peel cucumbers, then cut into lengthwise quarters, then cut across into thin bite-sized slices.
Slice onion into bite-sized pieces.
Combine the vegetables together and add pepper if desired.
Once sauce has been removed from the heat and allowed to cool, pour the cold sauce over the vegetables just prior to serving and garnish with the cilantro.

Nutrition Facts : Calories 47.6, Sodium 30.2, Carbohydrate 11.6, Fiber 0.2, Sugar 10.7, Protein 0.3

THAI CUCUMBER SALAD

Thai Cucumber Salad image

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

Ingredients

3 large cucumbers, peeled, halved lengthwise, seeded, and cut into 1/4-inch slices
1 tablespoon salt
½ cup white sugar
½ cup rice wine vinegar
2 jalapeno peppers, seeded and chopped
¼ cup chopped cilantro
½ cup chopped peanuts

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

AJAD (AUTHENTIC THAI CUCUMBER SALAD)

Ajad (Authentic Thai Cucumber Salad) image

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

Ingredients

½ cup white vinegar
¼ cup water
4 tablespoons white sugar, or more to taste
1 ½ teaspoons salt
6 cucumbers, peeled and thinly sliced
3 shallots, thinly sliced
2 Thai bird's eye chiles, halved lengthwise

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 AND TANGY THAI CUCUMBER SALAD

Sweet and Tangy Thai Cucumber Salad image

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

Ingredients

½ cup white sugar
½ cup hot water
¼ cup white vinegar
1 teaspoon salt
1 large cucumber, thinly sliced
1 red onion, thinly sliced

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

SPICY THAI CUCUMBER SALAD

Spicy Thai Cucumber Salad image

This stuff is addicting! I love eating it along side my rice as it has a real kick. This dish is -in my oppionion- along the lines of a kimchee- a sort of fresh, spicy, pickley, salady sort of thing. I've given some play with the garlic and the chile paste amounts so that you can make it milder.

Provided by MinatheBrat

Categories Thai

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 large cucumber
1 small white onion
4 tablespoons fish sauce
1 -2 tablespoon chili paste with garlic
2 -4 garlic cloves, minced
1 small lime, juice of
2 tablespoons white vinegar or 2 tablespoons rice vinegar
1 -2 tablespoon sugar
1/2 teaspoon salt (to taste)
1/4 cup cilantro, chopped

Steps:

Peel the cucumber and slice paper thin.
Slice the onion paper thin.
Make the dressing with the rest of the ingredients.
Toss the veggies with the dressing.
Set in the fridge to marinate.
I find that this salad improves with age as the cucumbers and onion soak up the flavors from the dressing, however if you slice your veggies thin enough, it's good enough to eat right away.

Nutrition Facts : Calories 29, Fat 0.1, Sodium 1122.4, Carbohydrate 6.5, Fiber 0.5, Sugar 4, Protein 1.1

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