AJAD (AUTHENTIC THAI CUCUMBER SALAD)
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
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
THAI CUCUMBER SALAD
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
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
THAI-STYLE CUCUMBER SALAD
This is a great side dish for any kind of grilled and glazed meat. It is also perfect as an entree for a light dinner.
Provided by Michael Alejandro Genao
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Whisk together the tamarind juice, cilantro, peanuts, rice vinegar, brown sugar, fish sauce, red pepper flakes, sesame oil, and ginger in a large bowl. Stir in the cucumber. Cover and refrigerate for 10 minutes before serving.
Nutrition Facts : Calories 112.9 calories, Carbohydrate 17.6 g, Fat 4.8 g, Fiber 1.6 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 223.1 mg, Sugar 5.4 g
NICK NETHONGKOME'S THAI-STYLE CUCUMBER SALAD
Provided by Craig Claiborne And Pierre Franey
Categories salads and dressings
Time 15m
Yield About two cups
Number Of Ingredients 8
Steps:
- Trim off the ends of the cucumbers and scrape them. Quarter the cucumbers lengthwise and scrape out the seeds. Cut the cucumbers crosswise into thin slices. There should be about two cups. Put the slices into a mixing bowl and add the pepper.
- Combine the sugar, salt, vinegar, water and shallots in a saucepan and bring to the boil. Cook, stirring, until the sugar dissolves.
- Pour the sauce over the cucumber mixture and stir. Sprinkle with coriander.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 0 grams, Carbohydrate 37 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 958 milligrams, Sugar 31 grams
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