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.
Time 15m Number Of Ingredients 10 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.
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.
Time 20m Number Of Ingredients 9 Steps:
Add salt to the cucumber, mix well and set aside in the fridge for 10-15 minutes. In the meantime, make the Dressing, by combining all the ingredients in a small sauce pan. Turn on the heat and reduce the Dressing a bit so it’s slightly thickened. Let cool. Drain the salt water from the cucumber completely. Toss the cucumber, onion, and mix with the Dressing. Top with the peanut and cilantro, serve immediately.
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.
Time 1h20m Yield 4 serving(s) Number Of Ingredients 14 Steps:
Whisk the first 7 ingredients (lime juice through jalapeno) in a large bowl. Season with salt and pepper. Trim the ends from the cucumber. Split lengthwise in half. Slice very thinly. Toss into the dressing. Halve the red pepper vertically, core and remove seeds and white membranes. Slice the pepper, horizontally, into very thin strips. Add to the dressing and toss. Peel the carrot and trim off ends. Slice diagonally into very thin slices. Add to the rest of the salad. Peel the onion and cut in half horizontally. Then slice vertically into very thin strips. Add these to the bowl and toss everything together until well mixed. Set aside for at least one hour, stirring occasionally (this can be marinated for up to 8 hours, but refrigerate if marinating for longer than 2 hours). Transfer to a serving bowl. Sprinkle cilantro (if used) and peanuts over top.
More about “thai cucumber salad recipes”
Time 15m Yield 2-3 cups Number Of Ingredients 9 Steps:
In serving bowl, whisk togethe lime juice, sugar, crushed red pepper and salt (about 1/4 teaspoon). Just before serving, add cucmber, chives, basil, and cilantro, stir to combine. Sprinkle with peanuts and serve.
