THAI CUCUMBER SALAD
Easy Thai Cucumber Salad Recipe is scrumptious and brimming with taste, yet virtually fat-free. With this salad you get true Thai taste with very little effort - perfect for lazy summer days or whenever you want to whip up an easy side dish. This salad makes a wonderful accompaniment to nearly any main entree, and it can be made a few hours ahead of a dinner party or potluck - or just as easily when you're running out the door. Interestingly, several people have written to tell me how many pounds they've lost since making this salad part of their weekly menu!
Ingredients:
1 English Cucumber, peeled
1 red bell pepper, diced
3 green onions, thinly sliced
1 loose cup fresh coriander/cilantro, lightly chopped
optional: 1/2 loose cup fresh basil, lightly chopped
1/4 cup dry roasted peanuts, ground, lightly chopped, or left whole
1 red bell pepper, diced
3 green onions, thinly sliced
1 loose cup fresh coriander/cilantro, lightly chopped
optional: 1/2 loose cup fresh basil, lightly chopped
1/4 cup dry roasted peanuts, ground, lightly chopped, or left whole
DRESSING:
juice of 1/2 lime
2 Tbsp. fish sauce
2 cloves garlic, minced
1/2 tsp. shrimp paste (available by the jar at Asian food stores)
1 Tbsp. soy sauce
1-2 tsp. Thai chili sauce OR 1/4 to 1/2 tsp. cayenne pepper or dried crushed chili (to taste)
1+1/2 to 2 tsp. sugar
2 Tbsp. fish sauce
2 cloves garlic, minced
1/2 tsp. shrimp paste (available by the jar at Asian food stores)
1 Tbsp. soy sauce
1-2 tsp. Thai chili sauce OR 1/4 to 1/2 tsp. cayenne pepper or dried crushed chili (to taste)
1+1/2 to 2 tsp. sugar
Preparation:
Cut cucumber in half lengthwise, then continue slicing lengthwise until you have about 8 long strips. Now slice strips the other way to create bite-size rectangular chunks. Place in a salad bowl.
Add red pepper, green onion, fresh herbs, and peanuts to the salad bowl.
Combine the dressing ingredients together in a cup, stirring to dissolve the shrimp paste and sugar. Taste-test for a sweet-sour balance, adding more sugar if it's too sour for your taste. Tip: noe that the dressing will taste salty and pungent now, but will be perfect once it is combined with the salad.
Pour dressing over the salad and toss well to combine.
To serve, transfer salad to a serving platter or bowl. Top with a little more coriander, basil, and peanuts. Serve immediately, or cover and refrigerate for up to 3 hours if making ahead of time.
Add red pepper, green onion, fresh herbs, and peanuts to the salad bowl.
Combine the dressing ingredients together in a cup, stirring to dissolve the shrimp paste and sugar. Taste-test for a sweet-sour balance, adding more sugar if it's too sour for your taste. Tip: noe that the dressing will taste salty and pungent now, but will be perfect once it is combined with the salad.
Pour dressing over the salad and toss well to combine.
To serve, transfer salad to a serving platter or bowl. Top with a little more coriander, basil, and peanuts. Serve immediately, or cover and refrigerate for up to 3 hours if making ahead of time.
Tips:
To make this dish into a main course, add 1 cup cooked shrimp.
Note that the longer this salad sits, the more liquid will gather at the bottom of the bowl or plate (some of this is juice from the cucumber - the rest is the dressing). If you want to make it ahead of time, just be sure to re-toss the salad before serving. This salad is best eaten up the same day you make it. ENJOY!
Note that the longer this salad sits, the more liquid will gather at the bottom of the bowl or plate (some of this is juice from the cucumber - the rest is the dressing). If you want to make it ahead of time, just be sure to re-toss the salad before serving. This salad is best eaten up the same day you make it. ENJOY!
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