Time 20m Yield 4 Number Of Ingredients 11 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.
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 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 1h20m Yield 4 Number Of Ingredients 11 Steps:
Heat vegetable oil in a small skillet over medium heat; cook and stir garlic until softened and lightly browned, about 5 minutes. Set garlic aside to cool. Whisk vinegar and sugar in a salad bowl until sugar has dissolved; add chili-garlic sauce, fish sauce, coriander, cooked garlic, and red pepper flakes until thoroughly combined. Stir in cucumbers, peanuts, and green onions to coat with dressing. Refrigerate at least 1 hour to overnight.
Time 10m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Whisk first 5 ingredients in medium bowl. Place cucumbers, onion and mint in large bowl. Add dressing and toss to coat. Season with salt and pepper to taste. Sprinkle with peanuts and serve.
Yield Makes 6 servings Number Of Ingredients 9 Steps:
Whisk first 5 ingredients in medium bowl. Place cucumbers, onion, and mint in large bowl. Add dressing and toss to coat. Season salad to taste with salt and pepper. Sprinkle with peanuts and serve. *Available at Asian markets and in the Asian foods section of many supermarkets.
More about “thai cucumber salad with roasted peanuts recipes”
Time 15m Yield 2 to 4 servings Number Of Ingredients 11 Steps:
Toss cucumbers with 1/2 teaspoon kosher salt in a colander. Set aside to drain. Chop peanuts, cilantro and red-pepper flakes together until very fine. Set aside. In a large bowl, whisk together peanut butter, soy sauce, rice vinegar, sugar, garlic and 1/2 teaspoon kosher salt. Add up to 1 tablespoon water, if needed to thin mixture. Transfer salted cucumbers to the bowl with dressing and toss to coat. To serve, place half the cucumber salad on the plate, sprinkle with half the peanut mixture. Repeat with the remaining cucumber salad and peanut mixture. Drizzle with chile oil, if using, and serve immediately.
