cucumber salad thai-style
From The Associated Press. If you want to "bulk up" the salad to make it more substantial, you can serve the cucumber mixture over greens: spring mix, mixed greens or similar.
prep time
15 Min
cook time
method
No-Cook or Other
yield
4 serving(s)
Ingredients
- 2 large english cucumbers
- 1 - jalapeno pepper (i only used 1/3 of a yellow jalapeno)
- 1 medium shallot, peeled and sliced thinly
- 1 tablespoon soy sauce
- 1/2-1 teaspoon fish sauce (nuoc mam)
- 2 tablespoons fresh lime juice (save some of the zest for garnish)
- 1 teaspoon granulated sugar (i used superfine sugar)
- 2 tablespoons fresh cilantro or fresh (thai) basil (i used a combination of fresh cilantro, fresh thai basil and a small amount of fresh mint)
- 1/4 cup salted peanuts, lightly crushed
How To Make cucumber salad thai-style
-
Step 1Peel the cucumbers, then slice them in half lengthwise. Using a teaspoon, scrape down the center of each half to remove any seeds. Slice the cucumber halves crosswise into thin slices. A mandoline is best, but a knife is fine. Trim the jalapeno, slice in half lengthwise, then remove the seeds before mincing.
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Step 2In a large bowl, combine the jalapeno, shallots, soy sauce, fish sauce, lime juice and sugar, then stir to combine. Add the cucumbers and toss to combine. Taste and adjust if necessary.
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Step 3Transfer the mixture to a serving bowl or platter, then top with the cilantro/fresh herbs, peanuts and a garnish of lime zest.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Salads
Tag:
#Quick & Easy
Ingredient:
Vegetable
Diet:
Vegan
Method:
No-Cook or Other
Culture:
Thai
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