Time P2DT2h5m Yield Four servings Number Of Ingredients 11 Steps:
Combine all of the ingredients in a large glass or ceramic bowl. Cover and set aside in the refrigerator for at least 2 hours before serving. Season to taste with additional salt and pepper. Keep in an airtight container in the refrigerator for up to 2 days.
Time 1h20m Yield 4 Number Of Ingredients 12 Steps:
Whisk together the vinegar, sugar, coriander, red pepper flakes, and salt in a salad bowl until the sugar is dissolved. Stir in the cucumbers, onion, tomatoes, cilantro, and chopped mint, and toss to coat with dressing. Cover and refrigerate for 1 hour to blend the flavors. Before serving, toss again with chopped peanuts, and garnish with sprigs of fresh mint.
Time 5m Yield One cup Number Of Ingredients 6 Steps:
Place mint and jalapeno pepper in a food processor. Process until chopped. Add cucumber and process until finely chopped. Transfer mixture to a bowl. Stir in remaining ingredients. Refrigerate until cold.
Time 10m Yield 1 3/4 cups Number Of Ingredients 12 Steps:
*NOTE: Dark green and pretty poblano chile can be substituted for the jalapeno for less heat if you wish. SALSA: Combine all ingredients in a non-reactive serving bowl, cover and let sit at least 1 hour to marinate. Just before serving, garnish salsa with the remaining ingredients. Yield is estimated.
Time 50m Yield 8 cups Number Of Ingredients 13 Steps:
Wash tomatoes and cut them in half; place them in a large glass bowl (or non-reactive metal bowl). Add cucumbers, salt, lemon pepper, lemon juice, onion, garlic, oil and vinegar. Gently mix and add chopped mint last. DO NOT OVER MIX. Cover with plastic wrap and refrigerate 30 minutes. Do not make too far in advance. Place in serving bowl and garnish with mint leaves.
Time 15m Number Of Ingredients 6 Steps:
Finely slice half of the cucumber into a large bowl. Cut the skin off the lime, then cut out the segments. Add these to the bowl and squeeze any juice out of the bit left in the middle. Add the vinegar and sugar, cover and leave in the fridge. When ready to serve, slice and add the remaining cucumber, the mint and the chilli and toss together. Season with salt and a touch more vinegar if you like.
More about “thai cucumber and mint salsa 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.
