Thai Carrot Cucumber Salad Recipes

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.

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.

Steps:

• Place grated carrots in a large bowl.
• Combine sugar, water, and vinegar in a saucepan and bring to a boil; cook until sugar is dissolved, about 5 minutes. Reduce heat to medium; add garlic, fish sauce, and curry paste to sugar mixture and simmer until flavors blend, 2 to 5 minutes. Remove saucepan from heat and cool dressing completely, about 30 minutes.
• Stir lime juice and red pepper flakes into dressing and pour over carrots. Add peanuts and toss to coat. Refrigerate until chilled, at least 30 minutes.

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.

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.

Steps:

• mix together.
• chill.

Steps:

• In the bottom of a medium bowl, combine vinegar, sugar, oil. Add daikon, cucumber, bell pepper, pepper flakes. Toss and combine. Cover and chill until ready to serve.
• When ready to serve, tear basil into pieces and add to salad. Toss salad to incorporate basil and serve.

Steps:

• In a bowl stir together garlic paste, lime juice, fish sauce, sugar, and chili until sugar is dissolved.
• Thinly slice cucumbers crosswise and add to garlic mixture with carrot. Toss salad well. Salad may be made 4 hours ahead and kept chilled, covered, but cucumber will wilt and give off liquid.
• Serve salad in lettuce "cups."

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.

Steps:

• Cut the cucumber in half lengthwise, then repeat with each half until you have a number of long strips. Now slice the other way to dice the cucumber, then place in a large salad bowl.
• Add the shallot, green onion, chili/red pepper, and cilantro to the cucumber. Keep back a few cilantro leaves to garnish the salad.
• Combine the dressing ingredients (fish sauce to sugar), stirring to dissolve the shrimp paste. (I didn't have shrimp paste so just added a bit extra fish sauce).
• The dressing will taste pungent now, but will be perfect once it's on the salad!
• Pour dressing over salad and toss well.
• Top with the ground/chopped peanuts and extra cilantro.
• If serving this salad as a main course, add 1 cup cooked baby shrimp as a protein source.
• Serve immediately, or cover and refrigerate for up to 3 hours. Note that the longer this salad sits, the more liquid will gather at the bottom of the bowl (some of this is cucumber juice, some is dressing!) If making ahead of time, just make sure to re-toss.

Steps:

• Mix the chilli sauce with the lime zest and juice, and fish sauce to make the dressing.
• Arrange the lettuce in a large salad bowl. Toss all the remaining ingredients with the dressing just before you are ready to eat, to keep everything crisp and fresh, then add to the lettuce.

Steps:

• Combine vinegar and sugar in a small container with a tight-fitting lid; shake vigorously until sugar is dissolved.
• Combine mixture with remaining ingredients in a bowl.
• Toss and marinate for 30 minutes in a refrigerator.
• Drain and serve chilled.
• Enjoy!